At the Kitchen Table

To bless the world...

2010-05-31T23:57:00.001-07:00

I haven't written a blog here in a long time. I had a reader tell me she missed my blogging, so I though perhaps I'd try to write a bit more here. And then I spent a while thinking about what I should blog about. Most often, I've blogged here about things like cooking, and crafts. I've not done any craftwork except making a few granny squares, and a stocking for J last christmas, in months, really. J has been cooking most of our dinners, and there haven't been that many new ones. I suppose that's not true, we've discovered plenty of favorites since I last blogged.

Maybe the change is that I'm starting to make friends (here/locally/irl, whatever you like to call it.) I've not had friends like that in a long time. Maybe it's just been really busy here. Which it has. It's been a period of great growth, but those are always challenging periods as well.

I thought a lot about what to write about. I wasn't feeling all that inspired to write here.

And then, along came a day like to day. A day full of first fruits. A day full of shehechiyanu. I said shehechiyanu three times today. First at tea time over apricots (I realized tonight I have had dried apricots this year so I don't know if it *counts* but I think it might. plus, I realized that tonight, but I said it this morning.) Then over watermelon before dinner. Then over peaches at dinner. I haven't said shehechiyanu this much, ever.

It got me thinking. Somehow, eating three new fruits (new this year) and saying shehechiyanu seems very different than eating three new fruits and not saying it. I think if I hadn't stopped to think about the fact that I'm eating a new fruit and say a blessing each time it wouldn't have struck me as such a big thing. I had THREE new summer fruits today. That's pretty big.

I guess I'm not making a coherant point because I'm not sure exactly what it is I want to say. I just wanted to talk about what it's life to go through life making blessings. I wouldn't say I go through my life making blessings, I don't make that many blessings right now. I'm trying to get into the habit of saying the bedtime shema. I like saying it, but I keep forgetting because it's so long and I don't know it well, and my tongue trips over it. Maybe for a while, I'll just say the first line, or the first paragraph of something. But I always say that. Once I'm started, I might as well say the whole thing it seems. It's just matter of remembering.

I'd really like to introduce some other shorter blessings into my life. I love when J and I bless eachother on shabbat. I love saying kiddish, and motzi, and the blessing over handwashing. I think that saying a blessing fills moments with purpose, and thought and kavanah, and I love the idea of so many little moments being filled with kavanah.

I loved stopping to acknowledge that this is the first time I've eaten an apricot, watermelon, or peach ALL YEAR. It's been 3 full seasons since I last ate this fruit. It's a kind of big thing, when you think about it, and it's nice to stop, and reflect on it for even just a moment. (In all honesty, today, it was very rushed moments, and muttered under my breath, because I didn't want to seem tooo weird, however it still was meaningful.)

Sorry to ramble on. I guess my point it, I don't have one. I just like this journey I'm on, my path of moving into jewish observance, and I really like adding blessings to my daily life. I hope to add more.

love,
C

Happy Channukah!

2009-12-14T00:02:00.000-08:00

Happy Channukah! Enjoy latkes, candles lights, and blessings, my friends.

Pizza...

2009-12-06T00:46:00.001-08:00

I'm sorry I haven't been here so much. I know I say that a lot. What can I say, my life has been very full and stressful lately. full in good and bad ways. I'm just trying to focus on the good. Including my wonderful job which I must do in the morning and thus go to sleep for, so this will be sadly brief.

Pizza. What is it to you? J and I have the most interesting ongoing... debate about pizza and its nature. Now, being a couple, and preferring to eat the same dinner/at the same restaurant, the definition of pizza is of great importance.

I beleive our debate might be summed up in our conversation tonight.
Me: "This isn't pizza. This is bread with stuff on it. Amazing bread with stuff on it, but bread with stuff on it none the less."
J: "What you make and eat isn't pizza. This is pizza. That is cracker's with stuff on it. Good crackers with stuff on it, but crackers none the less."

So my readers. Do you think pizza should be bread with stuff on it or crackers with stuff on it? :D

Limed Buttermilk Skillet Cornbread

2009-11-24T23:05:00.000-08:00

So, after my earlier post about the benefits of liming or nixtamalizing your corn, here my progress so far on this great limed cornbread experiment. (I'm sorry it won't be done in time for Thanksgiving likely. But in time for plenty of chili this year!)

I'll update this post as I finish it.

To start, I took 2 c. of cornmeal, and 1.5 c. of limed water, and let it sit on the counter. (to make lime water, just add lime, pickling lime, or cal to a jar, fill it with water, lid it, shake it up, and let it settle the cloudy water is lime water, leave the sediment in the jar. Then refill with water, shake again, let settle again, and it is ready for your next corn dish. The way it works is that each time, you are disolving lime in water to its (very low) saturation point. Because so little can disolve, it takes a long time to use up the cal in the water. That's fine, it will keep.)

24 hours later, I added about 3-5 T whole milk (unhomogenized). I just poured, and forgot to measure, sorry, but thats my estimate, and 2 T cultured buttermilk. I set the cornmeal on top of my stove with pilot light, to keep it warm, which is where I normally culture my buttermilk.

Tomarrow morning or evening, I plan on adding salt, butter, eggs, and baking soda, then popping it in a hot oiled skillet, and baking until done. hopefully it turns out.

(And if it doesn't, I've got enough buttermilk culturing on the stove to make a batch of unsoaked cornbread. Hey, I need the cornbread for t-day, and its still healthier than boxed.)

As I promised, I will update this post with news as I have it. It may flop. It may fly. But its sure to be exciting!

Update:
So it turns out that Nourishing Traditions has a recipe for limed cornbread.... oops lol. Anyways, from sheer stubbornness, I winged it a little bit, but partially followed the recipe. I added more buttermilk (totally about 1 c. dairy), half a stick of melted butter, 3 eggs, 1 tsp salt, and then mixed. when it was all mixed, I added 2 tsp baking soda, popped it in the hot, buttered cast iron skillets in the 350 preheated oven, and baked it until I remembered I had cornbread in the oven.

The results: all cornbread in our house will be limed. Its easy peasy. However, I would recomend something a little finer than cornmeal. Cornmeal is a bit... grainy. It will be great in stuffing, all covered in stock (yikes, I hope I have enough, I only have 4 c. concentrated chicken stock!!! I thought I had more. should have made some with that carcass rather than freezing it. oh well, I'll make some when we get home.)

I highly recomend giving the NT recipe a try (though I might cut back a tiny bit on the baking soda. It does taste a little baking soda-y. maybe 1.75 tsp baking soda?

Corn Bread Recipe:
Day 1: Soak 2 c. corn flour and 1.5 c. lime water.
Day 2: Add 1 c. buttermilk.
Day 3: Preheat oven and cast iron skillet to 350. Add 3 eggs, 1/8 lb butter, 1 tsp salt, 1.75 tsp baking soda, mix. Oil skillet. Bake until done maybe 45 min-1 hour.

Happy thanksgiving!!

I found cal!

2009-11-23T19:13:00.000-08:00

*Does a happy dance*

Cal, also known as lime. (not the citrus, lime the mineral. As in limestone.)

Why am I happy-dancing about having found some lime? Do you remember my rant/rave/long winded speech about nixtamalization? I touched on the subject at the bottom of that post.

If you would like to know even more about nixtamalization, and making the nutrients in corn more bioavailable, The Nourishing Gourmet has a lovely in depth post on it, here.

Now, I was searching out cal, lime or pickling lime, because my traditional stuffing for thanksgiving calls for cornbread. I've come a long way, from jiffy in a box (of course that has geletin anyways, so thats been out for a long time) to geletin free boxed, to homemade throughout this year, to an attempt at homemade, limed cornbread.

I promise, I'll tell you all about my experiment as it unfolds. I'm definitely experimenting here, because I think the best way to have done this would have been to soak the corn in lime, and then dry it and then grind it. Alas, the masa harina (limed cornmeal/flour) was noway nohow suitable in terms of size of the grains. Cornmeal was what we desired. Nixtamalization traditionally used lime as well as several other alkaline substances. So my thought is thus: Soak the cornmeal in just enough limewater to soak it. Then mix in buttermilk the next day, and other ingrediants to make cornbread, right before I bake it. I'm hoping it works... I did buy enough cornmeal for two cornbreads, but it also involves fat, and buttermilk and other expensive ingrediants and I always hate to waste food.

I'll report back.

And if you would like to purchase your own cal or lime locally to you? Turn no further than your local mexican or other south american grocery store. In with the other spices, you will likely find Cal, or lime. (or maybe pickling lime). I'm sure it can also be had online, but it is so important to support your local economy, as much as possible. Plus, it was very interesting, my first foray into what has always been in my life, but sort of a scary unknown. Was it like china town with unknown smelly things like seahorses for sale? who knew what lay inside the mexican grocery store. Turns out, its amazingly normal, just lots of cool stuff (lots of dried chilis, and other fun unusual produce, your average amount of processed foods, and more tortillas and hot sauce and salsa than average.)

Menorah?

2009-11-17T21:31:00.000-08:00

How do you pick a menorah you like? I googled it, and it didn't help, other than saying something like "this is usually a family heirloom, but if you want a new one, you can choose candle or oil". Gosh, thanks.

I went to Afikomen, our local judaica store, today, to search for one. They had the most incredible selection of menorahs along with everything else jewish, it just wasn't what I was looking for. (Ok, not what I wanted in my price range). J loved this one, but to me it is totally... ugg. Its two dimensional! And its PAINTED BLUE! It's PAINTED!!!!! It's one sided. It looks cheap. Can you tell I hate it? It is nothing like my idea of what a menorah or channukia IS. He also liked these little tiny ones, which seemed so... small.

Of course, I haven't got any idea what it is. I only know what it isn't. I don't even know if I want oil or candles. I've never seen an oil menorah lit. After looking at a lot of pictures, I do think I want a candle one.... plus then you have the fun of picking out nice candles. This shape without the thorns IS a menorah to me. But I'm having a hard time finding exactly the one I want. Which I suppose in some ways resembles the menorah of my childhood. And is affordable. And ideally is solid silver... ok, I'll ditch the silver for pewter or brass. Though I seriously have a thing about silver judaica. An OBSESSION about finding the PERFECT pair of silver shabbat candlesticks. The PERFECT kiddish cup (though I've learned that having many kiddish cups is a good idea.) Now is this my biggest obsession. I would say my future babies, getting married, becoming/being pregnant, becoming a midwife, other people's babies, and food, about in that order, would be my strongest obsessions at the moment. Just ask J. Still, brass or bronze or pewter feel "traditional" enough for me.

So apparently, I know exactly what kind of menorah I want, I just haven't found it yet. Much less in a brick and mortar locally owned independant store near me. *sighs.*

We did, however, pick up a kippah for J (he decided upon a larger flat black velvet 4 peice kippah. yes, I explained the... conotations. I admit, it did look very nice. And was very affordable/inexpensive). We also bought 2 benchers (b'kol echad). YAY. I will learn birkat hamazon, gosh dang it. Will J sing it with me? I don't know. We both enjoyed singing shalom aleichem together for the first time on shabbat last shabbat. It will also be fun to be able to practice saying the words so I learn it faster at other people's houses. (any good recordings to practice along with?) Also, are you supposed to say it after all meals? after shabbat and chag meals? after shabbat and yom tov meals?

I just learned the difference between chag and yom tov in my holidays class today. very fun. I'm looking forward to the class on pesach, sukkot and shavuot. Of the three, I've only really celebrated pesach, going to dinner in a few other people's sukkots this year nothing more. And pesach always always falls flat for me. I desperately want to have one of those seders that goes on all night, (in a good intellectally and spiritually stimulating way), and either I can't seem to orchestrate that, or my family isn't interested. I'm definitely looking forward to TWO seders this year, even though I haven't celebrated two days of any other holidays. One with family, and one lingering one with friends.

I may be going back to afikomen to pick up a book or two for the reading for my holiday class. (the jewish way, which I've read from the library and want a copy of my own for the class and rereading. I also really want to get seasons of our joy. It sounded really interesting as side reading though I may see if the library has it first, see if I like it.) I also want to get chanukah candles while they're still on sale. If only I knew what size I needed for my menorah. maybe they'll have some different ones then, or I'll be less overwhelmed by the LARGEST selection of judaica and jewish books I've ever seen in my ENTIRE life. It was very overwhelming. I mean, choices. Seriously? Choices? In a judaica shop? And not just 3, but 15? 40+ mezzuzahs? Overwhelming.

And yet, sometimes I felt like they didn't have what I wanted. Which admitedly, might not exist. The menorah, didn't have. I didn't fall in love with any of the prayer books that they had. (What do I want? A woman's prayerbook, with all the traditional prayers, space for writing in new ones that I invent/hear, Hebrew, transliteration, and good english translations that feel like prayer in english, but stay true to the meaning. Synogogue prayers, but also a LOT of home prayers, traditional ones for shabbat and festivals, all those blessings for various moments, and more. Not line by line translation, (since then you have to read the english backwards...!) a paperback sized or smaller hardcover, small print is ok, and only small amounts of commentary about each prayer. And instructions like "it is traditional to bow NOW in the amidah". Is that too much to ask? I'd settle for a siddur like the new machzor for the conservative movement. Have you seen it? I feel like it is the culmination of what a machzor can be. I'm in love with it. Anyways...) It was overwhelming to have so much choice. Nice, but overwhelming. And cool to see all the tallit. I look forward to picking the perfect one out when I convert (dad's jewish, ma isn't, attending a conservative synagogue, and my own choice, I will wait until I have finished my conversion to don a tallit for services. I know what I want though...).

Ok, seriously, I'm not this material minded. I could tell you all about the wonderful interesting learning filled first class in the holidays series I'm taking at shul. I have cramps and J wants to watch a movie, so I won't though.

Take care dear friend.

Grateful umm Sunday?

2009-11-15T23:37:00.000-08:00

It's sunday and I'm grateful!!! I am grateful for community, at shul and at work, I feel like I'm developing friends and community and I love it.

I'm grateful for amazing food, and friends who love food just as much as I do.

I'm grateful for work I love, I'm grateful for people to laugh with, I'm grateful for the sun, and the earth, and the food I eat, and G-d's blessings. I'm grateful for the blessings of others, I'm grateful for the ability to bless.

I'm just very grateful today.

Bay you come in peace, go in peace, and be blessed upon your way.
<3
C

Channukah meme

2009-11-15T23:20:00.000-08:00

A Jewish Holiday Meme via Here in HP via ImaBima

(who got it from Home-Shuler)

One menorah, or several? Hillel or Shammai? Just one for now, maybe more when we have kids. We grew up with just one. I need to get one, actually. I know what I want it to look like, but haven't gotten one yet. I'd like to get one from our shul's channukah fair, and thus support the shul, but I'm working during the fair (at my job, not at the fair) so I don't think that will happen.

Do you buy your children gifts for every night of Chanukah?
Growing up, it was sometimes little gifts most nights, plus some big gifts. Being an interfaith/not very religious family, after my parents split up, channukah began to rival christmas, for presents. (which the rivaled chanukah, etc. which really meant ma riveled dad and dad riveled ma.) When we have kids, well, we haven't decided this yet. We'll see.

Do you and your spouse/partner or any other adults in your life exchange gifts?
Probably for christmas (being an interfaith family who both grew up with christmas, we will be celebrating as secular as possible a christmas with my family.

Special family chanukah traditions?
Latkes. Candles. A family get together with food, presents, and family time (aunts uncles cousins) We're brand new to being our own family, so we're making our own traditions. We're thinking we'll have a party with some friends to, which will be really fun.

Latkes or sufganiyot? If latkes, sour cream or applesauce?
I've never made sufganiyot, though we might try it this year. Latkes with applesauce. maybe some creme fraiche this year.

Favorite chanukah book?
As a child, there was this book about a woman who was too poor for a menorah, so her husband made a menorah out of a board and some nails. no clue what it was called.

Do you actually play dreidl? If so, what do you use for counters?
Not so much. I guess spinning them is fun, but I don't much like it. J is looking forward to it though.

What relationship, if any, do you have with Christmas and all things Christmas-y?
We celebrate it in a sort of as secular as possible way. J and I both grew up with Christmas (not very religious for me), and part of our agreement about religion and kids is that we will raise them Jewish, but be accepting their choices if they choose another religion, and that we will still celebrate christmas, though as secular as possible. (Yes, I realize that it is impossible to truely celebrate christmas secularly). I'd miss the tree, the presents, the family get together, the songs that everyone knows, things like that. I'm sure this will evolve as we go, how we deal with this (and change greatly when we have kids). We will celebrate christmas though.

“If you’re reading, you’re tagged!” – I guess if you are reading and not Jewish, it might be hard to play along… but you can enjoy learning about our holiday. Chanukah starts on December 11th this year (yikes, thats so soon.)

The keys to good soup....

2009-10-27T22:45:00.001-07:00

SALT!!!!!
Blogger: At the Kitchen Table - Edit Post "The key to good soup...."
I am convinced that most soups taste boring or even bad because of improper salting. Salt slowly, and watch the flavor develop. There is a sweet spot. Salting any type of food (both salad dressings and soups in particular), you can taste it approaching the sweet spot, and then it hits it, and then goes past it. If you really get to know salting and how it should taste, you'll have a good idea how much more salt to add. It takes practice. Stop adding salt when it tastes like it will soon taste too salty. Learn how much salt food needs. It helps amazingly but requires practice. Also, use a good sea salt (preferably an unrefined moist sea salt. but even a refined sea salt will make a difference as compared to say, mortons or other table salt)

Quality Ingrediants:
The secondary cause is crappy ingredients. If you use fresh ingredients and homemade stock and salt properly, you are on the road to success. Any cream cannot be ultra high temp pasteurized. The higher quality everything is, the better the taste. If you put in half rotten or way past their prime veggies (or anything else), they will taste bad. (but you can put extra veggies in the freezer when they're still fresh and then pop them in the stoco or soup(shhhhh. I admit, I sometimes will freeze slightly limp carrots and celery to throw in stock. but only slightly. super super limp veggies get thrown out, moldy or even slightly rotten veggies always go to the trash. :( I miss having a compost. dang city which won't let us in a big apartment building.))

Sauteed Onions (and garlic and carrots and celery, though not as necessary)
Thirdly, I am of the opinion that every single soup ever should start with onions sauteed in fat. chicken fat, butter, beef fat, lard, bacon fat, coconut oil etc. not canola oil or other vegetable fats besides olive or coconut. Olive oil is not ideal flavor-wise but is fine (many types of fat bring a richness and flavorfulness to the soup. Olive oil will bring its flavor to pesto, to salad, to fresh veggies, but doesn't do anything in a soup). Most vegetable fats have no flavor except rancidity. Plus, there aren't healthy. But I'll talk about that some other time. The fat should match the soup, ideally. Soup with pork? use bacon. Dairy soup? use butter. Beef soup? use beef fat. Coconut soup? use coconut oil. butter is of course perfect in a cream based soup, but is a nice catchall. If you can do dairy and meat together, dairy will be just fine for any soup, but won't replace the taste benefits of having the proper fat for the meat in your soup. Honestly, I've never made a good soup that didn't start with sauteed onions (salt the onions to taste as they cook).

Fat:
Also, fat is super important for good soup. Animal fat is where much of the taste is. It is far more flavorful than meat. (And of course, if it is from a pastured animal, extremely healthy!) Don't skim all the fat off your stock, or else add it back in (I skim my stocks, and freeze the stock and fat separately. I use some of the fat in soup, and some in anything else I want that type of fat for. (Note: some people feel that using the fat that rendered in making stock for a long period of time will have gone rancid. While I wouldn't eat rancid olive oil (gross) and don't eat most vegetable oils for both rancidity, GMOs, omega-6 content and other issues, I'm just not that scared of rancid saturated fat. First of all, saturated fat is harder to go rancid. Second of all, I am 100% certain that eating the fat from your stock is traditional. Any group would have to be insane to throw out such lovely rendered tasty fat (which never tastes rancid). And in Nourishing Traditions, Sally Fallon mentions a group of people somewhere in the UK purposefully eating rancid butter. What about confit or other stored in saturated fat foods? My point is, I'm not scared that the fat from even a 36 hour stock is rancid and bad for me, as long as it smells and tastes fine. If you are, find some other fat for your soup.) Back to the main point, add some extra butter. Add in some extra chicken fat, or bacon fat (again, whatever suits the soup). Have a nice thick coating of fat on chunky soups, and lots of fat mixed in your pureed soups (and serve 'em with nice cultured cream. more fat right there!)

Making Stock:
I like to make stock with meaty and gelatinous bones (including chicken feet in chicken, including knuckle bones in beef), leftover onion skins, carrot trimmings (the stem end and the root end), and celery (these are frozen until I need them), and some acid (apple cider vinegar.) The acid pulls the minerals out of the bones and veggies and into the stock (lemon juice would work too I think). Good stock is full of calcium and other minerals (magnesium, potassium, and lots of other good stuff, plus gelatin, and lots of other amazing things). Chicken stock cooks for around 12 hours, beef, for 24 or more hours, at a simmer (bring it to a boil first. If you are using frozen meat, make sure that it has boiled long enough to heat through. This is entirely a guessing game. You'll be fine though. You can kind of tell when the meat on the bones are cooked.). Chicken stock I make from roast chicken (just the carcass, I pull the meat off to eat), beef broth is best if you brown or roast the bones first, but I've done without just fine. It increases the depth of flavor to do so however. You can also boil down your stock once strained to concentrate the flavor (or to freeze more compactly) Also, you are "supposed" to skim your stock right after it boils. This leads to a clearer soup. I never skim my soup, because its really hard to do in my opinion (the stuff you are supposed to skim keeps getting made), and I like to keep broth simple. I also don't feel a need for perfectly clear stock. All the foam you are supposed to skim kind of gets thick and strains out just fine.

Chicken Noodle Soup (and other chunky soups):
I told you how I make my chicken stock above. Chicken noodle soup is pasta (I admit, haven't mastered that part in terms of texture, it always ends up overcooked, but then, I'm a fan of soups that can be reheated or stay cooked endlessly almost so I usually prefer grains to the non-TF pasta option. What we do at work is keep the matzo balls and noodles seperate (matzo balls in hot water, noodles with a little oil or butter) then add them to the soup when it is served. This works well. If I were inclined to the noodle part of chicken noodle soup, I'd try that.), sauteed onions carrots and celery, cooked chicken meat, good stock, chicken fat, and salt and pepper. (plenty of salt!! it brings out the flavors) That's the base. I love to add sauteed greens (yum kale or chard), other veggies, some extra drippings or gravy (big flavor boost if it is gravy made from drippings). I really want to try some barley in it. blanched green beans (just throw them in 3 minutes before you take it off the stove to serve it). any fresh produce. winter squash. potatoes. If you want dumplings, matzo balls, or anything else like that kreplach anyone? don't let it cook forever, pop it in just long enough to cook it (or cook it in salted water then add it when you serve it). (admittedly, we're branching out of chicken noodle here into general chunky soups).

Veggies in soup:
Don't over cook the veggies you put in. Green beans in soup really can handle maybe even just 1-2 min in the soup to blanch them, they taste very fresh this way. Peas would be the same. Greens should be sauteed first, but just to that perfect point where they lose their bitterness but retain their color. Onions should be sauteed (or even caramelized) til sweet. This can be done in the soup pot, as the stock will then dissolve the flavor compounds left on the bottom of the pan. (called deglazing the fond (or is fond only with meat? I think you can have an onion fond?). only starchy vegetables, and mirepoix (celery, carrots, and onions, the traditional french base of soup) should be simmered/boiled for a very long time. Most veggies should be nice and fresh. Peas and corn could actually be added to bowls as hot soup is poured in, they will add incredible freshness.

Pureed Soups:
I am of the opinion that pureed soups need a recipe more than chunky soups. (or at least an ingredient list). With a chunky soup, you have learned what people put in them by eating them over the years. Also, they come more naturally to me. I'm inspired to throw this and this and this into the soup. Pureed soups often have secret ingredients. Butternut squash soup is amazing if you saute an apple and onion per butternut squash (cooked), and add stock, cook a bit salt and pepper, ginger, or nutmeg, blend and serve with creme fraiche. That's my secret recipe, go make some good soup. lol. The apple brings sweetness, the onion, depth.

Good luck. I used to think good soup was hard, and soup was gross, but it turns out, I just had to learn how to make good soup. I'm grateful to many teachers who have helped me learn to turn out delicious soup after delicious soup, and hope this helped you a bit on your soup journey.

This post is part of Real Food Wednesday, hosted this week by Kelly the Kitchen Kop and Pennywise Platter Thursday hosted by The Nourishing Gourmet. I know its only Tuesday. I think I was hoping it was Wednesday. And when I say that Real Food Wednesday was up and only had a few entries, I decided I needed to post something. Having just written this out for someone, I decided to share it with you all. I'm terribly sorry for not posting more lately, I'm tired from work. Even my boss noticed that apparently I'm trying to do too much. Which it feels like I am. So I'll try to slow down more. and breathe. I keep having to remind myself to stop and breathe at work, so I don't get stressed out. (or rather, to combat the stress). seriously, I need sleep. hence why I'm not editing this post now, and am posting it's rough forum post format now, and sleeping now and editing later.
<3
c

Edited: 9:30 Wednesday, October 28, 2009, primarily for grammer and to correct brainlessness and confusingness. some content added.
take care my lovely readers.

Daring Cook?

2009-10-17T22:27:00.000-07:00

Do I dare call myself a daring cook? Well, as of next month I will be joining the Daring Cooks. Its a group of bloggers who make one challengeing or intimidating secret recipe each month and blog about it on the same day. It sounds like fun. It sounds like it will challenge me. Other than my total time strapedness, it sounds like a great idea. I'm looking forward to it.

I will, of course, be making all recipes with the following legal to the rules (and I guess slightly quasi legal?) changes:
Religious: I will adapt all recipes to make them kosher (to my standards. you know what that means by now).
Lifestyle: I will adapt them to fit somewhat to my traditional foods lifestyle. If it calls for storebought broth (I'm sure they won't, it is a DARING cooks challenge after all), I will substitute homemade. If it calls for margerine or canola, I'll use butter or chicken fat or coconut oil or olive oil or something TF. If it calls for refined sugar, I'll substitute unrefined (I'm not becoming a daring baker for that reason, too much sugar. some of the past items such as vols au vente may make an appearance here anyways.). I can't think of other changes that will be needed, but I'm sure they will show up. I will make changes suitable so that I will be willing to eat said recipes. Of course, they might not be "optimal" foods, but likely, I'll give some suggustions on how to make them more traditional, if they aren't.

I'm looking forward to this challenge.

On another note, why is it that I always seem to remember tie one on just after an interesting challenge and right as an uninteresting one starts. Mad about Plaid (which just finished) sounds like tons of fun. Peppermint candy? not so much.

How Much Fabric? Card GUEST GIVEAWAY!!!!

2009-10-13T00:15:00.000-07:00

Now I admit, I regularly look at Kathleen from Grosgrain Fabulous's giveaways, and think "I want that!" But the fact of the matter is, rarely do I want to inundate my readers with short blog posts about giveaways elsewhere. (Unless you tell me you like learning about them, in which case I'll do it more.)
But for this giveaway, I had to. heck, I had to on the tails of a double shift, with work tomarrow night! You know its good at this point. She is giving away "how much fabric cards". Click that link to go directly to GywnHug (the maker)'s description on her website. You'll fall in love, and decide like me that if you don't win this, it is SO on your list.
Click
How Much Fabric? Card GUEST GIVEAWAY!!!!

To enter over at grosgrain fabulous.

Excuse me now, I must go force my not hungry self to eat something since I haven't eaten since lunch, and then put myself to bed. I may go kicking and screaming, but I SHOULD be hungry and tired, so I should act as though I am. ugg food. seriously, I'm going eat?

goodnight dears.

busy week...

2009-10-10T23:02:00.000-07:00

I have a VERY busy work week coming up. I may not have time or energy to blog this week. I hope you have a lovely week. Take care and hopefully I'll be back in about a week or less.
<3
Caroline

Sugar-free challenge

2009-10-05T18:59:00.000-07:00

I'm participating in the Sugar Free Challenge over at the Nourishing Gourmet. Go check it out, and join in if you like. There are multiple levels, so whether you currently eat a diet high in refined sugars and flours, want to reduce all sugars including natural sugars, or want to try a week of a candidia/yeast diet with other carbs and other things eliminated, check it out. (Sorry to blog about it so late. It started today, but I'm sure you can still join late.

So, today, I'm doing great on the sugar count so far, on the white flour count.... abysmal. so far 1 out of two meals, plus my snack, have included white flour (both part white part whole wheat flour bread with good fat).

For breakfast, I have part wheat part white flour bakers yeast fry breads with butter and peanut butter.
For tea, I had part white part wheat sourdough bread, butter, a little raw cream, kombucha, celery, peanut butter, raisins, and applesauce (which I know had no refined sugar, don't know if it had natural or not).
For lunch, kombucha again, salad, and meat patties with gravy (no flour!! I used arrowroot for the first time and it was easy!!!! yay). scrumptious and healthy and refined sugar and flour free.
Raw milk as a snack.
Dinner is going to be chicken soup. were going to put in barley but it didn't get soaked in time, so it will be potatoes instead. almost certainly will eat it with the heel of a part wheat part white flour loaf (hey, I can't afford to not use it up.)
Cream for dessert (maybe with fruit, maybe by itself)

Not sure about the upcoming days, but I'm worried about the refined flour. I don't know any local bakeries that have 100% whole wheat sourdough thats good (most are part ww part white) and soy free (food for life had soy last I checked. plus its kinda gross). DP may be able to make me some 100% ww sourdough sandwhich bread, but I'd love a good rustic bread too, and not sure where to find it.

(anyone in berkeley, can you suggust a bakery that has 100% ww(whole wheat) sourdough? acme is my go-to, but the best is part white part ww)

This challenge is coming at the perfect time, since I am doing crazy hours training for my new job this week, and need all the nutrition I can get.

It's Friday and I'm grateful!!

2009-10-02T17:47:00.000-07:00

aka Grateful Fridays lol. So what am I particularly grateful for this week?

I am incredibly grateful that I just got a second part time job. We really really needed me to get this second job, and on top of being pretty well paying, and having possibilities for a raise, it is a job which has a potential to be a good training grounds (as a waitress), and will hopefully be interesting. I'm starting as a counter server at Saul's, a local jewish deli. If I do well, I'll be trained for table service. And goodness knows having table service experience will serve me well.

I am grateful this week when J turned to me and said "I want to marry you in the next year to year and a half. I want to make sure you know that". :D :D :D :D :D :D :D :D :D That's exactly the timing I want, so I was totally thrilled. (Plus that he was thinking about it. I know he wants to marry me just as I want to marry him, but it made me happy that he was thinking about it without my mentioning it. Though come to think of it, it was probably the first time in a while he had the chance to think of it without my mentioning it. Not that I nag but.... lol, partly joking. I don't mention it that often or even obsess about it all the time. (Just half the time. lol). What can I say, I'm ready to marry the man. I just want a year to plan the wedding :P (and we need to be fully self supporting before we will get engaged.)

I'm so grateful to my parents, for putting up with my buttheaded foolishness for the past goodness well nigh 6 months.

I'm grateful for sunny days, trees, and good clean air.

I'm grateful for my J, always here with me, supporting me, and beleiving in me.

I'm grateful that my little sis at least had a good easy time of it for the first 2.5 years of high school, and I pray that senior year smooths out and becomes easy for her.

Chag Sameach, Shabbat Shalom, and much love to you, my readers. May you be blessed with peace, love and joy in your home, and exciting opportunties.
<3 Caroline

Sukkah...

2009-10-01T13:40:00.000-07:00

What is this that is appearing in the courtyard next door at the Graduate Theological Union?

Is that a sukkah? it most definitely is. And I'm jealous. I would love to have my own sukkah this year, but it isn't going to happen. I've nowhere to put it. the lovely advice to put it on your balcony if you have an apartment only holds true it you have a balcony. If the closest you have to a balcony is a 2 foot by 2 foot fire escape which is shared among 10 tenants on your floor, has a slatted floor, and is the communal fire escape, sitting in your sukkah in the shade or under the stars isn't going to happen. Which is one reason (among many many many) that I want a studio with a yard. We're going to look at one tomarrow. I haven't asked how much the rent is. I'm scared to do so. I need something that costs less not more. and honestly, I love our location. but I want a backyard. I'm just a little loathe to give up our first home together. Just when it is starting to feel like a home.

Ah well, we'll have sukkos dinner as guests with some folks from shul, and I am looking forward to that greatly. Have a good sukkos.

Lentil Salad

2009-10-01T11:30:00.000-07:00

I'm posting recipes for butternut squash soup(oops, turns out I already posted that recipe lol just hadn't made it yet this year) and lentil salad from this week's menu plan. I'm sure you can all figure out how to roast a chicken (if not, most other TF bloggers will tell you how, I know Kelly the Kitchen Kop has something on it). I already posted my fry bread recipe, talked about stir fry, and I'm flying by the seat of my pants on the chicken soup. I've never made chicken soup I like before. (actually I've made ok matzo ball soup but the soup was mediocre and the matzo balls were good. I think this was due to lack of chicken fat and mistake I will not repeat). I'm thinking kale, a little chicken, chicken stock, carrots, celery, barley. What on earth do I season it with? the classic onion and chicken fat?

Lentil Salad
Day 1: soak 2 c. french green lentils with a peice of kombu (a dried seaweed. if you can't find it at your health food store or online, do without. it helps break down the beans and adds nutrients but is not nessicary). and a teaspoon of baking soda (this ensures that your water is alkaline and not acidic. acidic water could cause the beans to seize or firm up without cooking.) Make sure you have a LOT of water, because they expand. a lot. like more than double.
Day 2: cook lentils until you like the texture (yummy to add garlic and cumin.) strain, and pour into a bowl, cover with ice water. (a thin stainless bowl is good. Its cheap enough that I don't worry about heat shock, which is why I don't ice it in the pot). Let it cool, strain, and remove kombu and garlic chunks (they'll be bland and tasteless, all the flavor having gone into the lentils.) (you can also just let it cool normally if your cooking in advance. This is a great make in advance dish.)

While you cook and cool the lentils, prep the veggies. You want them about the size of oh, 3-5 lentils? All summer, we've had carrots, tomatos, celery, and raisins. Now that tomatoes are going out of season, I'll have to find new veggies, I'll let you know what works well. As soon as you drain the ice water from the lentils, dress them.
Beans absorb a lot of salt and a lot of vinegar. I recomend a dressing that is 1 part vinegar to 1 part olive oil. about 2-3 times as much salt as you would expect, and some sweetner and a big chunk of mustard. My usual is red wine vinegar and molasses. good also is red wine vinegar and balsamic (molasses is cheaper and you don't taste the baslamic as much as in a green salad), or apple cider vinegar (acv) and molasses. Mix the lentils into this, add the veggies, and crumble in some feta or add chedder chunks (feta is better but chedder is good), or add chopped chicken. I bet salami might be good too, but I can't seem to find a whole salami that is all beef and nitrate free too. (ok, can't find non-sliced salami that is even all beef. ideas?) Let it sit for a bit, mix it up a few times and taste it to see if you need to add more dressing. (it settles to the bottom). fall in love with lentils, and eat leftovers for lunch.

Menu Plan

2009-10-01T11:18:00.000-07:00

I want to have more of my menu plans on my blog, with links to some recipes, because I find menu plans in that way on other peoples blogs interesting and helpful. So here is this week's.

Tuesday: leftovers gifted to us from the Yom Kippur break fast
Wednesday: Butternut Squash Soup, with local bellwether creme fraiche and Acme NY rye bread (the creme fraiche was way beyond our budget, however, we can use some of it to culture cream ourselves and thus maintain our own culture, so its actually rather frugal. If you don't have creme fraiche, and can't afford to buy it, you could probably use yogurt, or sour cream, or I've used cream or butter. The culture is healthy, but you need the fat and creaminess for taste).
Note: soak lentils and oatmeal
Thursday: Lentil Salad
Friday: Roast Chicken and veggies
Note: can be made Sat if invited to sukkot dinner on Friday, also make dough for fry breads, make stock?
Saturday: Chicken Fry Breads
Note: Soak barley for soup, make more stock if not made on friday
Sunday: Chicken Soup
Monday: Stir Fry

I'm going to post some recipes for this, because I want them up and attached, I'll link back soon.

Grateful Fridays

2009-09-25T17:14:00.000-07:00

You know what is terrible? I'm resenting the impending arrival of shabbat. why am I resenting the arrival of shabbat, which should be a joy? I don't quite know. I think part of it is lack of a good book (on judaism or torah or a novel or anything). I'm used to reading something on shabbat, instead of watching TV or going on the comp. Part of it is I don't want to get off the computer. I think I'm feeling a little bit depressed and am retreating a little bit, so I don't want to get off the computer. I will, and I'm sure I will enjoy shabbat, I'm just not looking forward to it, which I feel terrible about. What worse way to start off the new year! The kitchen is more clean than it usually is, we have some delicious food getting ready, it will be good. We like shabbat together. I'm just not in the mood. And of course, watching TV online won't get me in the mood. but I'm not sure what will.

Anyways, this week, I'm grateful to have a job at all.

I'm grateful to the lovely fall weather we've been having.

I'm grateful to be living with my beloved J.

I'm grateful to live in a time where you can buy fabric and yarn premade, where pins don't cost a fortune, and where mail travels fast.

I'm grateful for my mother and her generations work as a feminist. Sometimes I might get a little down on them, because I feel they overemphasized being like a man and equality through sameness and compromised many of the benefits of being a woman in the process, and gave my generation as many socially acceptable choices as they had: one, now it is to have a career. But the truth is, they did amazing things. Just watch "Life on Mars." There is still sexual harassment in the workplace, but not much compared to the past. Women still earn less than men, but not as much so. They made huge strides for women, and I think so called "anti-feminists" do them a disservices. They don't realize how much feminists of the past did for them, besides giving them the chance and the near mandate of a career, which they reject. There are a lot of other aspects of feminism to value, even if you don't value that one. (and the truth is, the option to have any career you like, including stay at home motherhood, is incredibly valuable. That should not be the only option available to women and more than a career should be the only option.)

I'm grateful that the sun shines every morning.

I'm grateful to have had a fun evening baking bagels with Tami this week.

I'm grateful for my life.

Shabbat Shalom.

Vaguely Bageley

2009-09-25T12:14:00.000-07:00

Wednesday night (I know, I'm late posting) I baked bagels for the first time with my friend Tami (I know, a real name! shocking. but usually I'm referring to people without asking first and she wanted to be made famous on my blog. among my limited readership. (hey, it makes me value you even more!). Being rather terrified of bagels, I brought along a simpleish looking recipe using bakers yeast and whole wheat from heavenly homemakers. (of course, her whole wheat was actually white flour which we suspected from the start because it felt like white flour, but she was sure it was wheat because someone told her it was.)

I have to admit, I was nervous before I went. Why was I nervous? Because I'm still learning this whole making friends as an adult thing (ok, I suppose one could fairly argue I never masted the whole making friends as a kid thing. Or at least, I chose the wrong friends. but thats in the past). And because Tami hadn't really baked bread before, and so I felt responsible for the success of the bagels, and I'd never baked bagels before!! I was much releived... Sorry I was called away to look at the beans in the dutch oven. The pot was overflowing with foam, 4 inches of it! LOL wish I had been quick enough to take a picture for you... Anyways, I was much releived when I got there, because of course, Tami isn't actually scary. She's very nice. And not scary. lol. Her house is amazing, btw. With a complete mini farm in the back. and a GORGEOUS kitchen. I'm jealous. (particularly since I had the possibility of renting the back unit lol. oh well, it wasn't what I needed at the time. We'll find a place that suits what we need now eventually.)

anyways, after she shared with me her secrets for the most amazing coconut rice porridge (which I'm not sure if I'm allowed to share or not), we got down to bagel making. And talking of course.

<<-------The humble origins of a bagel. Its supposed to be whole wheat flour but as I said, it is white. oops. I don't know why all my pictures are coming into blogger sideways. Oh well, its a bowl of ingrediants all the same. but people and elephants really should be turned the right way. does anyone have any ideas?? Please let me know!! We kneaded it (I kneaded more than I should have perhaps, as I'm not sure she got a good chance to feel how dough comes together, and I already know how it does. ah well, she said she'd make more bagels, so clearly she has confidence to do it herself, so she'll get a chance to really learn in her hands how bread develops. It takes more than one loaf anyways. BTW, we thought it was WAY too wet for bagel dough (though it wasnt' that wet. Its just that you always hear bagel dough is firm. it worked out though.) As the bagel dough napped under this green bowl (gosh dang it, I want more photo functionality out of my bloging thing), we ate scrumptious snacks. She took some foccacia (I think), sliced it, and spread it with pesto. then, she put some scrambled eggs (leftovers or premade) on top, and toasted it. It was delicious! and so simple. I felt like I was in the prescence of a culinary genius. Of course, I always feel that way a bit with Tami in the kitchen.

After the bagels napped and we talked, we shaped the bagels. I was going to show you a picture of tami scowling at the bagels, because they were being very difficult in shaping. but the picture is fuzzy and overall crappy, so I'll show you instead the bagels. (Its fuzzy because it was on the wrong settings. oops. lesson to caroline, check what your camera is set on) Ok, they don't really look that bad, but they're only vaguely bageley (Tami's suggusted blog post name). Turns out, you need to stretch the bagel hole open really wide (like 2 inches or maybe more). We didn't know that til the first batch came out of the broiler though... (the broiler is what gave them lovely color). See? The shape is not even vaguely bageley (sorry, its just so fun to say. more than broil your bagels).

anyways, its hard to tell because the worst offender is up front, but see that bagel? It is not a bagel. It is a baseball shapped bagel. I tried to think up a food reference to describe quite how spherical that bagel is, and failed. It is not possible for baked goods to be that perfectly spherical. It is nearly a perfect sphere. Even the bottom.

After that, boil them, bake them, let them cool slightly, and enjoy. Except of course. This comedy. (ok, so gravity did not change so that tami was standing on the wall. thats blogger's fault). The second tray of bagels (look at that shape people look! its a bagel!! 2 inches on the hole, I tell you) was pulled out of the broiler flaming. FLAMING I tell you. Little flames on top of each bagel. Clearly, the broiler was too hot or something. there is something permanently rememberable about little flames on top of black bagels. truely, amazingly memorable. lol.

It made me feel slightly conflicted about the six misshappen mini bagels we pulled out of the oven looking perfectly shiny and bageley other than their shape 25 minutes later. This is all?! and WOW! we made bagels! (almost as good as NY, and actually worth eating. And this from the bagel snob who only eats bagels in NY.)

A final picture: Perfect shiny chewy golden mishapen bagels and perfectly shaped blackened crisps. I had a great time, and I'm so glad Tami suggusted making bread together. I'd love to do it again. And I'm trying sourdough whole wheat bagels next time. ( I don't normally like whole wheat bagels, but I think that sourdough whole wheat cinnamon raison would be great....)

So long for now. (I'm going to try to do a grateful fridays post later today and not next week. Sort of a starting the year off right thing. And then I may or may not be able to post again until the end of Yom Kippur (probably not. I only have 1.5 hours between work and services on sunday, into which to fit making and eating a meal and transportaion. oy vey lol).

The best things about fall....

2009-09-23T13:00:00.001-07:00

This is a part of Real Food Wednesday, hosted this week by Cheeseslave, and Fall Traditions, hosted by Simply Sugar and Gluten Free, and Pennywise Platter Thursday, hosted by The Nourishing Gourmet. I know, I know, a lot of carnivals, but hey, I'd like to get more readers, you know?

Sometimes it feels like fall around here, and sometimes not. Is there something which makes us programed to think that fall is supposed to be cool and grey and crisp or wet? I think there is. As soon as a day feels like that, I kick into fall mode. Except that I've lived my entire life in an area where fall means the dryest hottest weather of the year and wildfires until october. It's 50/50 whether halloween will be 98 degrees, or 50 and raining. Made planning halloween costumes a challenge as a kid. Regardless, we had one weekend of wet gray cool weather, and now I'm in fall mood.

What does fall mood mean to me? It means that I'm ready to start eating heavier foods. Stews, warm pureed soups, chili, things like that. Less fresh veggies, more meat and fat. It means the leaves are turning. Time to always bring a sweater, and take my winter clothes out of storage. (oh excuse me, find some winter clothes, since I'm about 30 lbs lighter than I have been in years, and jeans are no longer appropriate winter clothes for me (since I only wear pants to work). oy vey, and no money for it. goodwill, please be my friend?). Its the jam packed jewish holiday season. Its time to start thinking about making people holiday presents, and drinking hot beverages. Its time to figure out holiday schedules (whose family for which holiday when *sighs*) And of course, being a foodie, it is time for a whole new crop of seasonal produce! Including eating raw apples (I don't eat apples unless they are cooked, outside of spring.) They taste so good if you get good ones in season. And the first apple of the year is always a treat. the first pomagranate of the year was a total bust. It was a terrible pomagranate. going to need to find some good ones...

Here are a few favorite fall recipes that are pretty frugal as well. Some are old traditions, some are new.

Butternut Squash Soup
Roast halved butternut squash with butter or chicken fat, or saute chunks of peeled butternut squash in the same. Saute onions and apples in the soup pot in butter or chicken fat (Actually, its much easier to peel and cube and roast the cubes in fat instead of roasting it whole. you don't have to deal with such uneven cooking, or scooping burning hot squash out of burning hot oilly skin.). Add butternut squash to the soup pot, and cover with chicken or veggie stock. Add fresh ginger paste (like making garlic paste, I'll probably post a tutorial at some point), cinnamon, salt and pepper. Let simmer until everything is falling apart a bit. Blend (an immersion blender would be your friend. Not having one, I use a regular blender. which is a PITA, but it works.). Add more stock or cook a little liquid off as needed. Stir in some cream or butter or chicken fat. Top each bowl with creme fraiche (optional), and serve with a side of good bread. (a good squash/apple/onion ratio is 1:1:1. 1:2:2 is also good, but not as butternutty and more sweet.)

Chili I've already posted. (We're making it this week! yum. It really makes 1 lb of ground meat go a very long ways.)

The other day, J made a stew that was delicious and lasted forever. He browned a cut up chuck steak (3 lbs), added onions, tomatos, stock(chicken was all we had, it worked fine) and spices, let it cook for a few hours, and added potatoes. Then he let it cook for several more hours. the first day, it already had 8 hours of simmering on it. The next day, it had been simmering with the lid on (very very very low heat. just hot enough to keep it above 140, so not quite a simmer) for more than 24! Day 3, more potatoes and some corn were added to stretch it (not too much meat at that point, but lots of good broth and small meat bits). Day 4, he added some water and more potatos. The water was a mistake, it made it very bland. Well, we learned that lesson. Still, 4 days of amazing dinners plus lunches for two people from one steak? A total bargin.

Cauliflower pasta
I know pasta isn't considered TF, because its not soaked, but we eat it here. Its easy, and cheap. Someday I'll learn to make my own soaked pasta. For now, its part of our 20% that's not so healthy, and the sauce is always healthy, so its not that bad. This pasta is amazing. It's slightly adapted from the Farmers' Market Cookbook. Cook some pasta. Meanwhile, you heat up oil (we used olive oil. animal fat would probably be a healthier choice for heating), and smoosh some anchovies or sardines in. (say, 3). Keep cooking them until it gets sort of pasty. Add cut up cauliflower and cook until soft and slightly browned. Salt and pepper to taste. Reserve some pasta water before draining pasta.When the pasta is drained, and the cauliflower ready, Add the cauliflower mix to the pasta, and some pasta water (1/2-1 cup) and toss until nicely coated. Top with grated cheese (parmasagn or grana). yup. And rather fast.

The table and the elephant

2009-09-22T19:33:00.000-07:00

It's strange, how a whole day can be marked by two small things. In this case, a small table, and an even smaller elephant. I got the elephant sewn, despite much fear on my part, and it looks adorable. And was really rather easy. It only took oh, 2 hours, from start to finish. (Including fussing with the sewing machine.) I hope it's recipient likes it. Excuse the sidewaysness. I haven't a clue why that is, nor the will to fix it. You can turn your head sideways, can't you dear readers?

Also, this gorgeous gem was sitting forlornly beside the dumpster when we left to go grocery shopping. I desperately wanted to bring it upstairs right that instant, but I knew that if we stopped to bring it upstairs, Monterey Market would close before we got there, and then we would have very little for dinner. (We'd scrounge, but not that much). So I hoped it would still be there when we got back. As I turned the corner, I craned my neck and finally, what did I see? This golden treasure sitting hidden behind the eyesore of a dumpster. What is this precious find? Yes! Its a small real wood kitchen table. We have been borrowing a card table from my mom. While this table is wobble and scratched up, its real wood. and hey, the card table was wobbly too. It needs refinishing. It is exactly what I was looking for, and hoping to pay less than 50 bucks for when I have that money. Now, I have it for free!!! All I need is 4 chairs of my own. (Ideally 2 folding, two non folding, I think.) I currently am borrowing two folding chairs.

Anyways, I had a decent day, though it was not as productive for looking for a second job as it should have been. At least I have a kitchen table, and an elephant to give, and blackberries and cream for dessert. Makes the world seem pretty friendly :D
<3
Caroline

Rosh Hashanah

2009-09-18T16:23:00.000-07:00

Shana Tovah friends. I'll see you in 5770. (the Jewish New Year starts tonight).

May we have peace in the new year, in our souls, in our homes, in our communities, in our countries, and on our planet.

May we learn from our mistakes and not repeat our mistakes.

May we take time from our busy lives for ourselves, for our children, for our relationships with our partners, our family, our community, other people, and the earth.

May we find the discipline, strength, courage, and bravery to change things in our lives that need changing.

May all the young men and women serving in the armed forces of every country be returned safely to their family, friends, and loved ones.

May we have rain in its season and sun in its season, plentiful food, shelter, and clothing.

May we have community.

May we have love in the new year.

Shanah Tovah.

Do you need help using more stock?

2009-09-15T20:07:00.000-07:00

This is the surprise I talked about my lovely readers. It is part of Real Food Wednesdays hosted this week by kelly the kitchen kop and Pennywise Platter Thursdays hosted by the nourishing gourmet.

I'm going to analyze your stock usage in the kitchen for free. If you send me your meal plan (for a week or month), I'll go through and help you find places where you can use more stock. I decided to do this because I want to use more stock in the kitchen, and sometimes have a hard time seeing in the moment where to use stock. I'm hoping I can learn a lot from this, and that with an outside eye, help others who want to use more stock in their food.

I am not the hugest fan of soup. I know I should be, I just often find soup uninspired (though real stock helps). Therefore, I'll try to find some inspired non-soup uses as well as soup.

You may email me your meal plan (caroskis at aol dot com), or leave me a comment on this post with a link to your meal plan if you post it online. You may also send a "faux meal plan", a list of 7-20 favorite recipes/meals, if you don't plan your menus. I may not tell you to add stock to everything. For instance, I can't think of a way to add stock to say.... green salad. or fruit pie. not happening. I could help you add enzymes or healthy fats to those, but this is about stock and stock in fruit pie would be gross. I will also give you a couple extra suggustions at the end of other ways to add stocks to your future menus and other dishes, and I promise to find new suggustions for each person who sends me their meal plan. I will send a copy of it back to you with analysis, comments, and suggustions about how to increase your stock consumption, and post it on this blog with the same comments (credit to you of course) so that everyone can learn from your menu and my suggustions.

I'm not going to limit myself to a time frame for getting them back to you, but I promise it will be fairly quick. If I end up getting ten a day, I'm not going to be able to get them all back to you in time to use all of the suggustions that week, but I do hope that I will inspire you and help you add stock to some of your favorite recipes, and give you ideas. If I only get a few, I probably will be able to have a quick return on them.

If you can add some detail about how you are cooking everything, that would greatly help me to help you. If you tell me that thursday night for dinner, you are having Hwoe Dupbap, I'm going to be lost. If you tell me a bit more, such as the 2nd post on this chowhound post "Picture a large bowl with veggies (including fresh garlic slices) and lettuce and diced raw fish. Into this bowl you put a small bowl of steamed rice, plus sesame oil and hot sauce and stir it all together.", I will have so much of an easier time. If you give me a recipe (with or without quantities) even better. (Btw, I found hwoe dupbap because it is the first google result for "rice dishes with obscure names." if you were wondering).

Also, I reserve the right to suggust that you completely butcher your traditional dishes in the name of health. You reserve the right to mentally tell me to shove it, and not follow that instruction. I imagine that if you grew up with said Hwoe Dupbap, and your mother and grandmother always made it a certain way, you won't be so pleased if I tell you to cook the rice in stock. Thats ok. You may love my idea for using beef stock along with your ground beef to create a healthy yummy sauce for your tacos.

Sending me your meal plan to analyze constitutes permission to repost your meal plan on this blog, with my comments and advice, so that we may all learn from each other. If this is a problem, please let me know. I can also post it without any links to recipes if you have them, or anonymously. Otherwise, I will use your first name or blog name (whichever you give me).

And, as a treat, I'm going to do a sample analysis on one of my own meal plans that I have posted. This is from a while ago. I'll be honest with you. We didn't end up eating most of this meal plan, because I got quite sick. still, its a decent meal plan. Sorry about all the going out to eat, I realize that this limits the meals I can make suggustions for, but hey, this is real life right.

M: Salad with veggies, mung beans, cheese; a squash dish; bread, maybe a salmon cake (If the veggies are cooked, they could be cooked in stock (for instance, blanched broccolli. It could be blanched in stock, and then be sure the save the pot liquour as it is called, the cooking broth, because now it has even more vitamins and minerals. yum!) If the squash dish calls for liquid (making a sauce, for example), you could cook them in stock. also, you could do a squash soup, or other soup/salad and bread combo.)

T: Lentil Salad, with sausage from freezer if no salmon cake yesterday, otherwise cook in stock and with cheese (I never cook my lentils in stock. I always mean to. I never do. also, because I keep kosher (admitedly not as stringently as some), only fish, veggie, or chicken stock is an option if I put cheese in. If I choose chicken instead of cheese, I can use any kind of stock. (I realize most folks who keep kosher don't eat chicken and dairy. I do.)

W: Stir Fried heart, mushrooms, onions, cabbage, with rice (the rice would be great in stock. beef stock perhaps? whatever type of heart, though if you don't have say lamb or goat, beef would also be good)

Th: Buffalo Burgers (with ketchup, hopefully the sauerkraut will be ready, and I may make some mayo), a salad, dilly pickles! (maybe some homemade potato chips yum!) (yeah, not so much stock in this. But you could have soup for lunch. Or breakfast)

F:Shabbat at R B’s

S: Quinoa Salad with lots and lots of veggies, mung beans, and maybe some bits of chicken from the freezer (This would be the perfect dish to cook your grains in stock!)

S: Dinner at R and M’s, A’s cooking

Other suggustions:

Egg drop soup for lunch (I've made this two ways. Both are good. The first one is less egg drop soup and more creamy egg soup, but equally delicious. Its more successful, when I make it. Sometimes the second leaves slightly uncooked egg whites... bad. Both start by boiling stock, and flavor well to taste with spices, salt and pepper. You may add veggies or meat if you like. Veggies like broccoli, and green beans are best if you just throw them in at the very end, so they only cook briefly. Sauted greens or onions are good to add as well. Veggies like carrots and potato can be cooked for longer. Whisk the egg (s). In the first, take the boiling soup off the burner. Whisk in the eggs (.5-2 per person) In the second, there should be one egg per bowl, in the bowls you will serve it in. Pour boiling soup over it, whisking or forking it quickly. It should get sort of stringy. Put the soup back on the stove to reheat, as it must be very hot for each bowl to cook the eggs. Serve!

Pasta with marinara and meatballs: Heat beef fat or olive oil in a pan. Saute 1 sliced onion until translucent to golden. Add canned tomatoes and canned tomato paste (1:1). Add 2-4 tomato paste can-fuls of beef stock per can of tomato paste. Add oregano, and a bay leaf, and a dash of red wine or red wine vinegar. Let this simmer down until it is the consistancy you want, season with salt and pepper to taste. Serve over pasta with your favorite meatballs.

Granny Squares are easy....

2009-09-13T23:42:00.000-07:00

Crocheting is very hard, in my experience. Of course, that's probably because I learned to knit first (at a young age.) Making anything with crochet is hard, except granny squares. I think its that I have a hard time figureing out where to stitch into, but with granny squares, you stitch into the big hole. Simple. The first two days of gray drizzley cool weather were fun. It felt like fall. Now its just depressing and grey and wet and I don't have suitable clothes yet. I was just begining to think about my lack of winter clothing when winter weather hits. Annoying. anyways, I'm in a rotten mood, I'm not sure why. But hey, I've made 2.5 granny squares since I got home from work. I may crochet us out of house and home at this rate. But when I feel crappy, I like to have my hands busy. Now, if only I could busy my mind. Does anyone have any book suggustions? And a spare hour to get to the library, pay my late fees, and check out a new book? (and a way to remember to return it on time. oy vey. they're always late! I always forget)

I'm sorry to share my drizzely gray mood with you instead of uplifting thankful gratitude. I shared my gratitude at lunch today, and I'm crabby. and I have work tomarrow. So I'll go share my crabbiness with myself instead of you.

Take care darlings, hope to post in a better mood soon.

(and yes, that surprise is coming. I want to post it on real food wednesday and penniwise platter, which requires remembering to post it on a tuesday wednesday or thursday, instead of sunday like I have been.)

Grateful Fridays (late)

2009-09-05T23:06:00.000-07:00

I'm grateful that my parents were able to provide for me in my youth, that I was never one of the more than 1 million school children currently homeless.
I'm grateful for C at TSH who is my rock. She takes the ball and runs with it, no matter what shape the ball is, or whether she's done if or not, and if she's confused, asks questions while she runs. sometimes it seems more like she leaps up, plucks the ball from the air, flips 2 and lands perfectly on the way down. She makes my work SOO much easier.
I'm grateful to have some work. It may only be 16 hours a week, it may not be enough to cover the bills, but gosh dangit, its 16 hours a week. Thats a lot more than many people right now, and its a lot closer to covering the bills than many people have.
I'm grateful to G-d, for his creation of this world, and her presence in the world. (Yes, his and her. english doesn't have a reasonable gender neutral pronoun, and G-d is both and neither, and all and nothing, and I'm too tired for a debate with myself. anyways.. I chose those, because G-d's manifest presence in the world is considered feminine.)
I'm grateful for the love of my family, and J, and my friends, such as they are.

Love to you all, and good sleeping. (yes thats what's on my mind lol),
Goodnight.

Sometimes you have to recharge

2009-09-03T17:35:00.000-07:00

Sometimes you have to recharge. You get so worn out that your running on fumes. Or there are no fumes left, and you just keep running anyways. I'm sorry for my recent absence, but thats where I was. Running away my fumes, and beyond, and then recharging. Admittedly, its been a pretty good time. I've had lots of work, which is good, because I need the work. Its exhausting though, because its totally new. I'm not used to kitchen managing, or even really managing, and while I seem to have some natural talent for it, its also exhausting, learning a new job. Its hard work to start with, I'm on my feet all day, and I'm not yet used to it. Plus, I was volunteering and working extra shifts last week.... that led me to be one very tired gal, despite a lovely time at the beach not two weeks ago (very refreshing.). I'm definitely going to need to cut down/stop volunteering at three stone hearth, because I need to have the energy to find other work for the rest of the week since the kitchen managing is only part time. I also just need the energy for my own sanity.

So tuesday I came home early from volunteering, and did very little. I put together a menu plan with J, did the grocery shopping, and we had dinner. I don't recall what we ate, silly as that is. Oh, I think we had scrambled eggs (with sauted onions, wilted chard, and lots of butter though turns out the pan needed more, they stuck a bit. oh well.) and toast. yum. And one of the absolutely delicious cherokee purple dry farmed tomatoes we have been relishing. truely there are few things sweeter than a dry farmed heirloom. Dry farmed early girls are amazing (and common around here), but a dry farmed cherkokee purple..... heaven on earth. We scooped up several (the last of the decent ones from monterey market, the rest were half rotted (too rotted), and are greatly enjoying them. Other than that, I did nothing. I read, relaxed, and snuggled J. And set lentils and oatmeal to soak, mung beans to sprout.

Yesterday, we slept until 11. Got up, made some oatmeal with pluots, and read some more. Went to the city for a short (and not too stressful appointment) and spent the rest of the afternoon sitting around, snuggling, and me reading his book LOL (well, I finished mine tuesday. Diana Gabledon's snow and ashes. great book. start from the begining of outlanders though.) Then daddy took us to dinner in the city (chinese. I'm sure it was deadly bad for me, that eliza's spicy chicken was so clearly fried in white flour, gm soy or corn oil, before being doused in sugar..... but it tasted delicious!). He's also getting me a dylan ticket as a present!!!! You don't know how psyched I am about this. Bob Dylan is playing at the greek theatre, and I'm going to get to hear him!!!!! Anyone want to join me? (no, I'm not providing an extra ticket, but its general admission, sit where you will) I'm super super super excited!!! I'm going to hear Bob Dylan!!! umm yeah. I'm a classic rock/folk rock fan. :D

Anyways, today, we got up late, made lentil salad (with cherokee purples, and bulgarian feta from country cheese instead of chedder. quite good. thanks shelby, for showing me feta is tasty. I was always scared of it since I stopped eating cheese) and applesauce (from bargin apples. gotta love that bargin produce), discovered the mung beans already had inch long tails and pulled each tail off. I hate the tails. I like to eat them when they've turned vegetably, but don't really have tails to speak of yet. that was time consuming. Picked up eggs from three stone hearth, went to the farmer's market and got some yummies (a mickey lee water melon that is SOOO good, a sweet summer lady peach, similarly amazing. basil, tomato, cucumber, peppers (a flamingo and a gypsy.)) Came home. thats it so far. Later, We'll make latkes, and I have rehersal with Kol Truah. I really want to join (they didn't tell me if I can or not yet though), but I'm worried about the money for it. All the members have to pay 150 a year, because its self supporting, and I'm not sure where I'll find it.....

tomarrow is a relaxing day as well. I'm looking forward to it.

love,
Caroline

Back from the Sea

2009-08-22T21:26:00.000-07:00

Hello Darlings,
How are you? I'm rather tanned (ok, I'm crispy and a tiny bit red) and relaxed. And inexplicably sore all over, but that's another story. We just got back from a few days at the beach. My mum and step-dad invited us to the beach house they rented for a week with my sis for her b-day (and a family working holiday), and we raaathher enjoyed ourselves. so much so we stayed an extra day beyond planning. Leading us to leave late friday afternoon, missing shabbat candlelighting :( (I was a bit upset when I realized we would be too late, but I was so relaxed it was hard to be REALLY upset), and missing grateful fridays and talking to you. (Will you be horribly offended if I say I was so relaxed I wasn't really too upset about that either? But I am terribly glad to see you again dears.)

We had so much fun. It was crazy watching the pelicans, they divebomb into the water so fast from so high, then they settle on the waves and eat fish for a few minutes. The seals kept coming out to play too. (of course that made us a touch worried about whether we would get eaten by sharks, but no one has ever been eaten there as far as I know, only pretty mildly attacked.) My J is such a polar bear. Or maybe he's a fish.... anyways, he LOVES the ocean (swimming in general, particularly the ocean), and doesn't mind the cold at all. I had a lot of fun in the waves as well when I finally went in, though the large ones scare me, even though I know to dive under them. It took me a while to want to go in more than my knees, because it was cold and so hard to warm up. The last day it was hot and sunny (hence the crispy back. I think it rendered some fat in my skin and my back is now a chicken skin crackling..... lol), and I decided to go in, though I only stayed til my wrists started to ache from the cold. I like being this weight, I think its pretty healthy (maybe a touch skinny), but its so dang hard to stay warm without a nice thick layer of fat on me!

We also had fun racing on the sand. I love to sprint, I really really do. And I'm pretty good at it. Perhaps partly because when I'm racing, I'll push myself to collapse to win. Yes, I'm that competative. I'm also much faster than J. :D I was a good sport about it though. Didn't tease him or anything. He commented on how good a sport I was being. He's clearly more built for plowing fields (very strong) and I'm more built for outrunning.... lions? I don't think I could outrun a lion. They have more stamina, and speed. We humans are pretty weak little things aren't we, without our big brains.

I have to say, it was just so much fun to play together, in the waves, on the shore, walking, all sorts.

I brought lentil salad for my sis, L, (well, everyone, but so she could try it) and I'm so thrilled she loved it. She's a vegetarian, and I worry about her getting enough nutrients and food and protein and iron and vit a and fat and well.... I was thrilled she has another possible protein source. Thats a lot of thrill isn't it? hehehe.

It was somewhat difficult leaving for me. I felt like I was being kicked out, and I didn't belong with my family anymore. (They had all these customs and things they were doing that I had no part of. Looking for a new house, that I have no part of.) It was very hard. Also, I didn't really want to come back to our little studio that feels so unfinished, and so unhomelike sometimes. Though now that we're here, it does feel fairly homelike. Still, I so desperately miss the sound of children. Even though my sister isn't a really child, its nice to have some "children" around (she had some friends over too.) It's just so strange, how age segregated our society is, with young adults before having children having very little contact with children, children having mostly contact with children exactly their age in school, teenagers and young adults mostly having contact with young adults, and childless adults only having contact with adults, and no one having contact with the oldest elders, who are shut in homes together with others their age. (By contact, I mean regular, daily contact). I so long and look forward to having children in my home, and I hope when my parents are old, I can support them and they can live with me instead of in a home (not sure how that would work given their animosity......), and my children will do the same. Mostly at the moment, I long for the future when our home is full of children.

Sometimes we talk about the number of children we want. I say 3 or 4, and he teasingly says 12 or 17 (or 5 at once), by which he means, no more than two. I admit, part of the reason I think I want more is because my mom is so terribly anti- ANYONE having more than two children. Partly, I just want a big family, with lots of children running around, perhaps all biologically mine, perhaps mixed biological and adopted. I suppose we'll see when we get there. Start with one, eh? Oh how I long for even that one. or two. or three. or four. or five. or six. one for each million, that sounds good, right? plenty of that beloved child-like chaos.

Anyways, we're home, and it was shabbat. Our neighboorhood seems really loud. I'm not sure if it got louder from the people returning for school (its a college town and we're right next to the school), or its loud compared to the quiet beach.

I went to services, and came home. Having very little food in the house, we decided to have a picnic. We packed a blanket, some books, a jacket for me, a jar of salad dressing just in case, a pickle in a bag, and the last of one jar of sourkraut. We picked up a loaf of bread, a half pound of beef salami, and a little thing of goat cheese (which we decided to save for later). We ate about half the bread and half the salami, sitting in the rose garden, talking and snuggling, tearing off peices of bread, topping it with a peice of salami, and a few bits of sourkraut. Yummy and so healthy! (I don't know if its nitrate free, but its at the least msg free.) And that sourkraut and the pickles helps digest the heavy (delicious) charcuterie and bread. It was fun. Then we played wall ball some, with some thrown away tennis courts, and came home.

I am so incredibly grateful to have J here, beside me. Close enough to touch. To put a hand on his shoulder, to have his arm around me, to lay beside him at night, and to touch him, even just a toe touching a toe. To have him here for the holding. Its not that I'm less grateful this week. I just have this incredibly strang gratitude for this one thing. Thank you, great, merciful, powerful, loveing, kind G-d, thank you so much, for bring my J here to me.

Its been several wonderful days. Tomarrow, work, and a movie with da. my love my readers, and wonderful days to you

Upcoming Surprise for you, my readers. And some venting for me

2009-08-18T18:38:00.000-07:00

I decided I'm going to do something for you my readers. Its a surprise. It has to do with cooking and the kitchen. I think you'll enjoy it. I know I'll enjoy it, and learn from it. It's coming soon..... enjoy.

In the meantime, I'm trying to figure out how to get to the beach tomarrow. My mom and step-dad rented a beach house, and we were supposed to go out there. But I forgot that I was supposed to see my shrink tomarrow, and found out too late to cancel (I uhh don't write down the date, and she emails me the day before. I think its a bad system. But I never remember at all otherwise, and only keep my calendar on the computer). Plus, I don't have enough gas in the car to get to either my shrink's or the beach, and no money in the budget to refill the tank until next month. I admit, I do have the savings, but I don't want to dig into my savings. As I see it, this is a "fun" or extra expense. I will not die from not having gas. And if i dig in for this, I'll dig in for the next thing. And next thing I know, I'll be living above my means, with no savings, and then a huge pile of debt. But I REALLY want to go to the beach, and relax. (can one relax at the same house as ones parents? still, its the beach. maybe they won't bug me there. and the sun and the sand and the water...... I want to go.)

Also, my glasses broke. this bugs me. I love my glasses. Ok, I hate their guts. I would like them to die many painful deaths. However, I'm blind as a bat without my glasses, and completely non-functional without them. I get kind of scared, because I really can't see well, and its scary how "not-well" I see without them. However, glasses still to me have this stigma. Plus, my eyes are my nicest feature, and any sort of glasses, even rimless, totally hides them. (vain, I know) So I have nice expensive delicate break easily rimless glasses. at least the technology on those has improved. I still hate them. They also are a lovely toy for babies to chew on, they make it impossible to see in the rain, and they get splattered with water, sauce, and all sorts of things. They get covered in thumbprints, they get scratched, they don't help my periforal vision, and overall, they suck. I am grateful for them, because well, I've such poor vision, but I hate them.

I keep meaning to get contacts, but I don't. To be honest, in part, putting plastic in my eyes scares me. Like, I'm not supposed to drink water which has been in plastic because it leaches mulitple chemicals, and you want me to put the stuff in my eyes!!!???? (Don't they absorb like, everything?!) Also, they're a pain to put in, they hurt, they tire my eyes, my eyes get painfully dry, and like I said, I'm scared of them. Plus, they're expensive. Who can afford to get new ones as often as your supposed to? And what if one of the hard ones which last a long time breaks in your eye? Isn't it glass? It could pop your eye!! I do hear they don't dry your eyes out so bad though. Not that those are more affordable but its a once in a long time expense. Basically, contacts kind of scare me. I've worn them before, and I want to wear them again, but they scare me.

I'm just having a craptacular day. Thank you for listening to me whine and screech and complain my dears. I hope your day was far less craptacular, and indeed, was spectacular.

In the spirit of full disclosure....

2009-08-17T14:30:00.000-07:00

In the spirit of complete disclosure, I have two secrets for you. Both are mouth wateringly delicious. One is horribly naughty, and the other, delightfuly healthy.

Your secrets of the day are:

Yes, that's right. I'm sharing my secret, back of the cupboard indulgence with the whole world. You know whats almost worse? Those marshmallows are at least 3 years old. Older likely. In fact, that bag of marshmallows has been open for over 3 years. I remember buying them on my way to camp, three years ago. Now camp was in the catskills (a vacation and year round living spot for a lot of orthodox jews), and I was THRILLED to see kosher marshmallows, so I had to buy some. This half eaten bag represents all of the marshmallows since I was about 13 or 14 and started keeping kosher. well, plus the one vegetarian marshmallow I had two days ago that my mom bought for my sis's b-day. Recently, I have begun to discover that all sorts of previously forbidden items come in kosher (and even healthy!) form. For instance gelatin. Kosher gelatin is commercially available, and means that my children will not want for jello. (made of coconut milk and real fruit juice of course, not scary crap.) But one of my most private secret hidden little joys of living as an adult is standing over our tiny gas burning wedgewood stove, a marshmallow skewered on a fork, enjoying burned layer after layer of (and thus carcinogenic) stale kosher marshmallow full of mercury, gmos, and corn in unrecognizable format.

My second secret is that sweet potato quinoa salad is delicious and easy and healthy and inexpensive. Its also the perfect no-meat meal, whether your on a budget, or are adapting from being a vegetarian but big hunks of meat scare you. You could cook the quinoa in vegetable broth instead of chicken broth, but chicken broth is so healthy, and it helps you digest protein better. Why is quinoa salad the perfect no-meat meal? Because quinoa is a grain which is a complete protein. Yes that's right. It has all the amino acids you need, in one food. only animal products and quinoa, as far as I know, have that.

We soaked the quinoa for about an hour (for reducing the phytates, longer is needed, which will change the water and time for cooking. 1 hour however, reduces the soapy taste some people find offensive). Then we cooked it like rice, looking up the amount of water to quinoa online (forget how much.) After it cooked I mixed up a dressing with about half acv, half olive oil, with mustard, and salt. Tossed the quinoa to taste, and let it sit. Meanwhile, I cut some sweet potatoes and turnips into tiny pieces (the turnips weren't so great. maybe parsnips would be better?), tossed them with olive oil and roasted them in the oven on oh 375 until done. Tossed those and all the extra oil in the quinoa, and devoured it. Served with roasted broccoli (my current fave veggie.)

Roasted Broccoli:
cut up broccoli florets and stems. Mix lemon juice (and zest if you have it) or acv and olive oil (just a bit) and toss the broccoli. Add more olive oil, once that is well mixed, and toss. Sprinkle with (coarse) sea salt and toss. Spread on a bakeing sheet, roast at 375-400 until you can't resist. Devour.

Well, my picture of the quinoa salad isn't uploading right now. I'll try it later.

Grateful Fridays

2009-08-14T12:11:00.000-07:00

What am I grateful for this week?

I'm grateful for having more opportunities than I have time to do them. I realize this might sound silly, but for a long time, I didn't have nearly enough to do, nor the will to do it. Now I'm trying to decide what to do when and when to save for relaxation time. Its nice to be busy both with some work and some fun.

I'm grateful for life.

I'm grateful to have my family nearby.

I'm so grateful for finally being here with J, instead of halfway across the country. I can kiss him anytime I want instead of waiting 6+ months. Do you know how hugely amazing that still is?

I'm grateful to be of sound mind and body.

I'm grateful my parents are paying for me to have medical insurance and care, and dental care. Its scary not having any for J.

May you be blessed with peace, love, and the wind in the trees.

ooohhh

2009-08-12T21:10:00.000-07:00

Ok, you caught me. I'm procrastinating. From several things. I should be right now whipping cream for dessert (bargin bin apples anyone? actually a bargin bin bag of like 6 apples and a lemon. does that make anyone else think "apple pie"? Well, since I'm too lazy to make a crust or crisp topping right now, we're having apple pie filling with whipped cream for dessert. (Yum. who likes pie crust anyways? He doesn't, and the only way I'll eat it is DROWNED in whipped cream or ice cream. crisp topping is another story, but as I said, lazy.))

Of course, that lemon (which I zested first. ok, I zested after I cut it in half. bad idea. zesting a cut lemon on a box grater? even stupider. Its hard to zest, and its so hard to get the zest out. I want a microplane! (one for cheese and one for zest pretty please? lol). is inspiring me to want to make preserved lemons. (fermented with salt of course). too bad lemons aren't even close to in season (if her tree's recover, I should be able to get tons from mama this winter. yay! she always has zillions extra. but the trees are suffering. I think its a combination of scale, watering issues, and seriously hungry.)

Oh the other thing I'm procrastinating is singing. I ought to be perfecting/learning the two songs for the singing audition tomarrow night after work! (next to no time to learn/perfect tomarrow.) I'm really really hoping I can at the very least sing it with the sheet music, and with an accompaniment. Please, don't make me do it a cappella alone from memory. (because one is Hebrew, and its the audition/first rehearsal, I think they'll let us have the paper.) No way I'll be ready for a cappella though. It's definitely freaking me out, how little I know about this audition. And the fact that it is the first singing audition I've ever prepped completely myself. and with no taped accompaniment. scary! Beautiful songs though. one halleluyah, one priestly blessing. gorgeous. I really want to get into the chorus. I think it would be fun. Its a local (professional? but not that intense, I think they only rehearse every other week) Jewish choir, and I think it would be loads of fun.

I think I'm procrastinating something else. oh right, paying my bills. they're not even that bad, since we don't use that much "utilities", and the landlord pays water and garbage. not sure why I'm procrastinating that one. oh of course. because talking to you is more interesting!

J made the most delicious sourdough bread today. The texture was masterful. (literally. held next to a loaf of acme levain bought today in my moment of "I MUST HAVE CARBOHYDRATES WITH MY CHEESE NOWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW!", the crumb was exactly the same.). I loved the texture too, except the burned bottom (blame the too thin baking sheet.) now if only it could be something other than ciabatta shaped. I'm not a flat loaf fan, I like a nice rounded boule, but you need baskets for those and well they're just harder. He thought it wasn't sour enough (he has congestion issues and has a hard time tasting delicate things. unfortunate, since delicate light tastes that sing in harmony are my favorite), but I loved it. just sour enough, with good flavor from the wheat (could have been more, but it was pretty dang good.)

Also, a pickle report... oh wait, I don't think I ever gave the initial pickle report. Here you go:

I put 5 pickleing cukes (which had been soaked for several hours in cool water) (oops I had six cukes. can you eat pickles cukes like normal ones?) in a 2 quart mason jar. I also added several cloves of garlic, a medium amount of dill (don't like my pickles too dilly), and some mustard seeds (yellow.) I then made 2 qts brine (2 qts water, 3 tbs celtic sea salt. whoooee, pricy that stuff.), and poured as much as I needed to cover the pickles very well.

I removed the label from a beer bottle (J saves them for when he starts brewing again. cheaper to save them from every time he or anyone else drinks a beer than buy them.) filled it with water, and used it to hold the pickles under water. Whoo instant pickle weight. (this will be tried again. btw, its a bohemia?, which I think is a little fatter and shorter than standard, but I think any should work fine.) For those who have searched endlessly for the answer to the fermented veggie weight without spending cash for a harsch, the end is neigh: Go buy a six pack (bottles) and a couple 1 or 2 qt mason jars. ah the relief of the end of a good search.

Then, I frantically ran around for 4 days, looking for someone who would sell me grape leaves, or horseradish leaves, or strawberry leaves, and contemplated whether black tea would add the much needed tannins, without a horrible taste. Finally, today at Berkeley Bowl, I found a box of sirah grapes, with two or three stems of grape leaves (as decoration?). The moment I ascertained these were not silk grape leaves, I snapped 3 up, pesticides be damned. I would not have mushy pickles. I want a good sour pickle!! The cashier looked a little oddly at the three grape leaves sitting on the conveyor belt next to my butter (organic valley coupons on butter folks. 1$ off pastured cultured summer yellow butter!!! check the website. it may not be raw, but with that coupon, its affordable, and the best I can afford with or without it. though spring hill is heavenly......), and decided to ignore the three grape leaves. I figured that was tacit approval to take them. Hey, I put them on the conveyor belt, and was willing to pay whatever he deemed a fair price, even if that was 2 dollars each. I was desperate ladies. I even considered resorting to roadside California live oak leaves, but I'm not sure if they work, and roadside means potential pesticides not meant for human consumption AND car pollutants... Anyways, we rushed those babies home (stopping for my much needed bread), got them in the pickles, made my sandwich, and rushed me to work.

Remind me to tell you the secret to heavenly cheese sandwiches later. Seriously, they become an art with my secret ingredient (its easy, and not at all scary :D).

anyways, my pickle brine is starting to taste like a perfect katz full sour. 5 flats of pickling cukes and a barrel in the closet anyone? Do you think that is the same as a waterbed? we aren't allowed those in our apartment. (Partially joking. shelves and shelves of 2 qt and 1 gallon jars however, may be in the future.....) I eat pickles like a pregnant lady with a SERIOUS craving. (no, I'm not.)

ok folks, time to stop procrastinating. love ya dears,
Caroline

The most delicious chicken fry bread salad things.....

2009-08-08T22:35:00.000-07:00

This post is part of Real Food Wednesdays, hosted this week by Cheeseslave.

I'm here to share with you my fabulously successful recipe for fry bread salads (with a mexicanish flavor), completely invented by yours truly though I'm sure I was influenced by various things. these managed to be successful despite a dead starter, which meant that it did not leaven the dough.

This was enough for two, however, we only cooked up about half the dough, and we eat more than most people. The filling however, is for two adults with a good appetite.

Day 1 (or in the morning):
Mix 2 c. white or whole wheat flour, 1 c. masa harina (corn which was dried, cooked in limed water,* then ground and dried again), salt (I didn't get the proportions of this right, I would between 1 tsp and 1 tbs.), and a good amount of active sourdough starter.
N.B. even if your starter is rather dead, if it smells sour it will add a pleasant taste and not be bad texture-wise (or flavorwise) though its better if it rises. Add water until it holds together but is rather firm. Knead, and add more water as necessary. Make sure there is good gluten development, despite the lack of gluten in the corn (it should become rather smooth, and stretchy). Oil a large bowl, put the dough in, cover it with a towel, and put it in the fridge. (if it is the morning of the night you plan to eat it, leave it out.)

Day 2:
Take dough out of fridge if needed in the morning.

Shred cooked chicken meat (breast, thigh or leg. Use leftovers from a roast, and make stock with the carcass, then you can boost the flavor of the chicken with some leftover drippings or gravy from the drippings)
Cut 1/4 onion into thin slivers. saute until translucent to golden in coconut oil or chicken fat or lard or beef tallow. Add 2 cloves garlic,1-2 c. shredded chicken. Add enough stock to fully cover the chicken. Add a tablespoon or two of chicken drippings if you have it. Add chile powder (look for an msg free one, most have msg), cumin, smoked paprika (sweet would probably be fine), and chile peppers or cayenne chile powder (optional. I didn't want it spicy last night so left this out but it would be good). Just add a little bit and taste it as it goes to see if you need more. I start with a pinch of everything, and go from there. also add a dash of salt and a few grinds of pepper, to taste. Let it cook over lowish heat until all of the broth has evaporated/absorbed. (be sure to test for seasonings before this point, because at this point, its a bit too late.) there should be very little "juice", and the chicken incredibly flavorful.

while the chicken cooks, prep the vegetables: get out some fresh sauerkraut, chop fresh corn, tomatoes, bell or gypsy peppers, and make some guacamole (we just did mashed hass avocado, lime juice and salt). any other veggies that sound good should also be added.

Start frying the bread: heat some fat (again, coconut, chicken fat or lard (I suppose beef tallow would be fine too) in a cast iron skillet, until almost smoking. (Ok, it was smoking, but I think that's bad for the seasoning.) Take a lump of the dough in your hands, and stretch it out, nice and flat. Thinner is better but it will be not so thin at the edges, such is the nature of the beast. put it in the pan. When the thin part looks cooked, flip it. cook both sides until golden, set aside, and do the next the same way until you've finished the dough or have enough.

Assembly: spread avocado/guacamole on the bread, put on a generous layer of sauerkraut (as odd a combination as it sounds, the traditional eastern european/german sauerkraut, with juniper berries and caraway seeds, was delicious!), pile high with veggies, spoon chicken over it, top with hot sauce if you require everything spicy as J does, and devour. With challah. (jk. well, we had it with challah because friday was shabbat, but its probably better to have roast chicken and challah on friday, and these on sat or sun.)

I hope you like it! It will definitely make another appearance on our menus. Oh, and it would be delicious and super healthy if you had a layer of re fried or regular beans on there as well (extra protein, and amino acids, a full protein between whole wheat and corn, and the beans). Its a delicious way to get more fermented foods into my diet (I'm not umm exactly a fan of sauerkraut most of the time, unless its mixed with something. now pickles are another story but they keep failing. trying again today though.). My goal is to eat at least one fermented vegetable, fruit, or dairy a day. yesterday, sauerkraut. Today, raita (yogurt). I think my digestive system will thank me.

*This process (called nixtamalization) is necessary because the niacin in corn in unavailable for digestion. Soaking the corn in limed water (not lime juice as in the fruit, but lime, the mineral, available as pickling lime) frees the niacin (various alkaline substances were traditionally used, not just lime). This prevents pellagra, a B vitamin (specifically niacin) deficincy which was prevalent in the south for a long time. Admittedly, if your diet is not corn based, it's unlikely you will get pellagra, however its always important to increase the nutrients in our diet, and not court deficiencies of any kind.
N.B. Corn as a vegetable has no need of nixtamalization, only corn as a grain. fresh corn whether raw, grilled, boiled, steamed or anything else, is fine as it is.

Grateful Fridays

2009-08-07T19:30:00.000-07:00

This week, I am grateful for many things.

I am grateful for having a new job. I'm the newest part time kitchen manager at three stone hearth. Its a good job, and it will be very good to have regular income I can count on. I'm looking forward to it.

I am grateful to have lots of food, lots of healthy tasty food.

I am grateful to be sound of mind and body.

I am so very very grateful that my mom's test results came back negative.

I am grateful for small moments of peace and serenity in our hectic world.

I am grateful for the existance of the state of israel, and the possibility of return.

I am grateful for shabbat.

My dear readers, may you be blessed this week with prosperity in these difficult times, health, enough healthy food, and some good news.
May you be blessed,
Caroline

Plum Crisp

2009-08-04T19:38:00.001-07:00

I promised my friends on facebook a blog post, and I'm going to give you the recipe for this treasure:

(ok, its a bit burnt. and looked better yesterday. but it tastes sooooo good!!! even the burnt part really just tastes... caramelized)

This is a riff from Pioneer woman's peach crisp. I don't have qualms about posting it because I changed up her recipe, and its not the same.

I will tell you, this is not at all TF. This is ummm almost completely SAD. But hey, its dessert right? Its not like one makes dessert every week (since this will last a good 3-4 days), normally dessert is nothing, or cream and fruit. Besides, its FULL of pastured butter, and fresh fruit, and is moderately low on the sugar, sort of. Well, mostly, it tastes good. its one of those 20% bad is ok if your 80% good. and how cheap and easy! and how good it tastes........ the fresh almost tart yet incredible sweetness of the plums.... the crispy caramelizey buttery sugary rich crispyness of the top. The occasional bites of butter.(hey, its california. we like lots of adjectives to describe our food. ever seen the menu at chez panisse or greens? 4-5 adjectives an item.)

Here's how you make this scrumptious, heavenly plum crisp.

Ingrediants:
1 c. white flour (could probably use wheat or sprouted with no ill effects. could also make a soaked topping of rolled oats, coated in butter and yogurt, soaked, and mixed with sweetners. however we didn't have rolled oats and didn't have a day. and this is this recipe not another)
3/4 c. white sugar (I know, so bad. could probably use palm sugar or rapadura?)
3 tbs blackstrap molasses (or whatever is in your cupboard)
1 tsp cinnamon
1/3 tsp sea salt
1/4 lb good cold butter (much easier if its cold)
8-10 plums (or other stone fruit or berries. but this is a plum crisp.)

(I used bargain bin almost overripe (ok, I thought they were. there were hints of slightly uhhh brown juice in the bag. but they turned out perfect. if mushy) plums, a whole bag (10) for 99 cents. obviously, that makes this much less expensive.

Method:
preheat oven to 350.

cut up the plums, and put them in an 8x8 or 9x9 baking/brownie dish. mix all the dry ingrediants together in a bowl. add the molasses and cut in the butter until its crumbly. (its ok to resort to smooshing the butter into the flour with your fingers. I did).

spread the topping on top of the plums. pop in oven. cook for about 30-45 minutes or a bit less. pop under the broiler for litereally just a minute or two to crisp the top. Pioneer woman said I would regret forgetting about it and I did. luckily, it was just a tad burned, and still totally edible. but really, I only forgot about it for 5 minutes. let that help you remember. Let it cool to a perfect warmth while you eat pasta putanesca or other yummy dinner, serve with fresh whipped cream (sweeten it with honey or maple syrup).

Moan and roll around like cats with a bowl full of cream. repeat this last for breakfast. and dessert. and breakfast. and dessert. until gone. (ok, we were good, and had soaked oatmeal with a few peices of good plums, raisins (cooked with the oatmeal, of course,), molasses and cream for breakfast. but there will definitely be a dinner dessert repeat)

the amazing thing about this was that the plums are so incredibly sweet, you think that I added TONS of sugar or maple syrup or something to the "filling." Nope. the only sugar is in the plums themselves and any (unlikely that much did) that migrated down from the topping to the filling.

seriously, try this. you should be able to use really any bargain bin stone fruit or berry, or the glut that starting to go bad from your own tree, though of course you can purchase fresh fruit for this.

on a seperate note: how do I shrink the photo that I uploaded from flickr to blogger, without shrinking it on flickr? The photo looks much better with more of the spoon showing. Thanks

Five Months Ago...

2009-08-02T16:06:00.000-07:00

I posted this on the mdc forums:
"Question for Covering Ladies: Why do you cover your hair? I'm just curious, since I've been feeling more and more like I should cover my hair for some unknown reason, and right when I do, but then I also feel like I feel silly, since I have no reason to do so, and in my "world" people don't cover their hair. I love my hair, and I think its one of my best features, and in some ways, hate the idea of hiding it from everyone, but I also like the idea. My religion or spirituality doesn't require that I cover my hair, but I feel like I should.

If it is a religious thing, is it because that is what you feel is right? a custom? scripturally mandated? (do you have a quote?) I'm just curious. I'd also love to hear "how" you cover your hair. How much. Is a bandana enough? must the entire length of your hair be covered? must all hair (including all of your brow)? when do you cover? all the time? in public? in front of men? in front of non-family?

Thank you very much"

I am here to announce, I am now clearly a covering lady. It has been over a month since I intentionally went out of the house without a headcovering. Once in that time, I left without a headcovering, accidentally, only once. Funny how things change over time, and suddenly, it feels like I've been covering forever. I think I started covering a bit at the Midwifery Today conference, when talking to J.I. Now, I cover full time. I've just been thinking about it lately. I've been covering for so long, and its become thouroughly a part of me. yay!

Garage Sale Finds

2009-08-02T14:13:00.000-07:00

We went garage saleing today. Admitedly, the biggest hope was finding a nice wooden kitchen table, more bookshelves, and a desk, for very cheap. We didn't. But we got a bunch of little scores, including some very very very useful kitchen stuff. A dish rack with drain tray. (yay!! seriously, do you know how many dish towels this will free up?) a pyrex bowl. (so so excited about having a second bowl that will hold more than 1.5 c. lol) a anchor hocking baking dish (8x8 or 9x9, perfect for a chicken breast, a couple chicken legs, brownies, lemon bars, or a small cassarole. yay!!). (those all for $10) a go board (really really really nice one). (5$) a old (slightly beat up) leather bound copy of shalom aleichem's the old country. ($1). 4 folklore patterns and one butterick pattern. (all look unused though at 25 cents each, I didn't check carefully. including a sealed kinsale cloak!!!!, the syrian dress, egyptian shirt, and those flowy, three country pants. also a nice full skirt from butterick. these go for 15-20+ new now.) (1.25 total).

The go board will save us from spending money to do things, particularly on evenings and rainy shabbats. (we ended up spending 6.50 yesterday because we went to lake anza after I went to services, and got hungry, had brought no food and wanted to stay longer so bought a sandwich. even one use like that would pay for the go board.) I'm always on the lookout for books of jewish stories. I've been wanting the kinsale pattern in particular (though the others will make nice clothes too. an egyptian robe for simple sca garb for J, a regular shirt for me, the syrian robe looks super cute and comfy, with a rope belt, and the pants look like great modest (because they're loose so they're pretty covering for pants) and comfy midwifery/doula clothes.). a bowl (admitedly we were thinking a mixing bowl but it will be so useful, maybe can go in the oven. its chipped though, so not sure about the oven) seriously will be amazing in the kitchen. our eating bowls are too small for use in cooking, and we needed another besides our big mixing bowl. still need another mixing bowl or two, but this will really really help.).

yay for outfitting our new home (and a few treats) for not too much money.

and thanks to my latest follower Jessica. (my first non-online friend follower too lol take care, hopefully we'll talk soon).

Grateful Friday

2009-07-31T17:25:00.000-07:00

Yes, thats right. this week, grateful friday is on.... a FRIDAY! yay. (I'm sorry its been rather a low blog week, I've been busy working, and fasting, and such.)

This week, I am so grateful for time together with Justin. This morning, we made sourdough pancakes and strawberry syrup/compote (frozen berries from picking in may, some water, and a spoonful or two of honey, boiled until it was thicker than I thought it was. both were definitely worth making again, though Justin claims we need to change the recipe a bit to make it ours... I disagree but anyways lol), and then went to Grand Bakery together to pick up some challah (and cookies and a bagel. hey, it felt new yorky, and a new yorky place its important to try their bagels, in case, you know, they actually taste like bagels, instead of bad white bread in donut shape like most bagels. *cough* noah's "ny" bagels are the worst, not even boiled I'm sure! *cough*. ). Anyways, I feel like we've been spending too much time on the computer, or doing other things, and not even time really together. So this morning was great and special.

I'm grateful for having had work this week. I had 7 hours on sunday as kitchen manager, and then 4 days, a total of 16 hours babysitting this week. sure its not a full time job, nor nessiciarly permanent, but its interesting, fun, and in the past month, we've made enough to pay our portion of the bills, have a little fun money and still put a good chunk in savings. I'm very grateful. I also really enjoyed kitchen managing, and watching little T.W. Babies are so amazing.

I'm grateful that J makes me laugh so much. I didn't used to laugh very much, and thought I was way above being silly. I'm glad he's taught me otherwise.

I'm grateful that my beloved J and I are so on the same page about so many things: wanting to have our own little farm, wanting to homeschool our kids, wanting to get married, and maybe maybe maybe wanting to move to israel, and so many other things.

I'm grateful that though I had a hard time finding meaning in the day of Tisha B'av, I found erev tisha b'av very powerful and moving. I'm grateful that J came with me to services, and is being open minded.

I'm grateful for being able to celebrate Shabbat with K.G. and her husbant J.G. and their family last week, it was fun, educational, joyous, and tasty. I really loved it, and learned a lot about what shabbat can be. I'm grateful to be celebrating Shabbat with R.B. and her guests tonight.

My dear readers, may you be blessed with joy, insight, and a child's smile in the coming week.
Shabbat Shalom!

Home Sweet Home: Israel? !?

2009-07-28T18:29:00.000-07:00

J just said in casual conversation "Maybe we should move to Israel." Do you know how jumping off the roof crazy happy this makes me? Yes, its just a single thought. Yes, tomarrow, he might say no fricking way. But between that and the other day saying that he might like to join the israeli army, my hopes are up. I've been thinking about making aliyah and joining the idf so much lately.... but I didn't think I could ever convince him. Research time, here we come!!!!!!!!!!!!!!!!!

Grateful Fridays

2009-07-24T17:22:00.000-07:00

This week, I'm grateful for new friends, good food, sweet babies (even if they aren't mine yet), a calling, and love.

I realize I normally elaborate, but I'm in a rush to get this up before we go to dinner. I can't do it after dinner, because that will be shabbat. I think a change of day for grateful fridays is in order, because too often I'm not home before shabbat to post, and am running out the door too fast in the mornings. We'll talk about that later.

Have a great week!!! May you be blessed with milk and honey.

Menu Plan Monday

2009-07-13T11:13:00.000-07:00

Here you go. Its organized like this:

Day of week: Prepwork

D(for dinner of course): What is for dinner.

I'll try to link in some recipes later for you, since I always prefer when folk have recipes in their menu plans. Currently, no recipe plans, just ideas, the recipes we'll make up or find on the go. This post is part of menu plan mondays at organizing junkie

M: Soak lentils, defrost heart, sprout mung beans, find salmon cake in freezer?

D: Salad with veggies, mung beans, cheese; a squash dish; bread, maybe a salmon cake

T: Marinate heart!!, grocery shop, defrost sausage if using

D: Lentil Salad, with sausage from freezer if no salmon cake yesterday, otherwise cook in stock and with cheese

D: Stir Fried heart, mushrooms, onions, cabbage, with rice

Th:

D: Buffalo Burgers (with ketchup, hopefully the sauerkraut will be ready, and I may make some mayo), a salad, dilly pickles! (maybe some homemade potato chips yum!)

F: Soak Quinua

D: Shabbat at Robin Braverman’s

S: maybe defrost that bit of cooked chicken

D: Quinoa Salad with lots and lots of veggies, mung beans, and maybe some bits of chicken from the freezer

S: Make new menu plan!

D: Dinner at Rosie and Michael’s, Ari’s cooking

Yum!

2009-07-11T22:20:00.000-07:00

I had the most delicious dinner last night (Shabbat). We decided to splurge, and bought 2.5 lbs of spare ribs between the two of us. (I don't think they were pastured. We got them at whole foods). It cost I think 15.99. quite the treat (but cheaper than a restuarant, plus one of them was leftover for lunch). J made a molasses glaze, with molasses, apple cider vinegar, and a touch of tamari, and some spices, and broiled it. It was SOOOO good. Fatty, sweet, salty, and meaty all at once. And the dog loved getting a bone today. I don't think he's ever had a real bone before. Though we were a bit worried he was going to swallow it whole, it kept disappearing into his mouth. (We're pet sitting for my mum while she watches my sister's horse show. of course we're getting up super early for a day trip down tomarrow. (*sighs* the things I do to support my beloved sis. lol suppose I ought to get to bed hecka soon then...)) And it left lots of drippings in the broiler pan, some rendered fat, and lots of sweet molasses/meat drippings. Its going to be sooo good heated up on some toast. It made me so glad we decided not to grill it, because we would have lost all of that. I'm thinking maybe dripping toast for breakfast, and split the other one with maybe the sweet potato for lunch? the meals at the shows are attrocious. but how exactly do you really split a rib.... It is pretty big though, I can probably cut the meat off. maybe make sandwiches.

We also had chicken apple sausages for breakfast this morning. I know! so decadent. But I couldn't resist at the store, because they don't usually have them in lamb casings, only pork. We'll probably freeze some for later.

J really was spoiled, since while he was doing some tilework for da, he got some bacon too. And then dad made dinner for us. So we were pretty spoiled.

I'm quite excited. We have invitations to Shabbat dinner for the next two weeks from familys/induviduals at Netivot Shalom. (Its not the food I'm excited about, but meeting people, the company, seeing how others do Shabbat, etc).

I must admit, I'm disappointed to be missing the next WombService Study group on monday, but I have a week of half days of pretty well paid work, so while I'm dissappointed, I'm not TOOO upset, because I need the work. Speaking of which, I need to let the folks at Three Stone Hearth know. Hopefully I'll be able to go the next one (which is a friday).

Upcoming things that I'm hoping to have happening:
Regular menu plans (which I need to work on making as well as posting) with some recipes here and there
A post on a secret ingrediant for pennywise platter thursday that has been in the works since week 1. Admitedly, its not totally seasonal, but its super healthy and frugal, and still availible from locally, here.
More Grateful Fridays, hopefully actually ON fridays :D
Maybe even a giveaway................................. maybe. I'm not sure what, but I've wanted to do one for a long time. Either something homemade, or do you know a good sponsor? (or maybe a good book)
lots and lots of love to my followers and readers. Take care folks!

Another late grateful friday!!

2009-07-11T22:00:00.000-07:00

I'm sorry, I'm sorry. I haven't been very good at doing grateful friday have I? Ah well, I'll keep trying, and posting it late if I forget.

I am grateful to the midwives of the past and present who have preserved apprenticeship as a valid and powerful path to midwifery, so that I might embark on that path in the near future, and have already started to head towards it in self study and study groups.

I am grateful to G-d, for giving me passion and a calling for midwifery.

I am grateful for the delicious combination of fat, sweet, salt, and meat. It tastes sooooo good (spare ribs with molasses glaze= yum!!)

I am so grateful for Justin, with whom I can laugh, cry, snuggle, be comforted, and comfort, and G-d will it, grow old together. For my dear love, who makes the world seem brighter, calmer, more understandable, and safe. Finally, Blessedly, a place I feel safe: his arms.

I am also grateful for my family. For my sister, that we are close to each other, my parents (who still drive me nuts, but I love them anywaysy), to my aunts, uncles, cousins, and grandparents.

I am grateful that my future mother-in-law, father-in-law, brother-in-law, and sister-in-law, are who they are. I have the feeling I have much to learn from all of you, and I hope that you and I will come to count each other as family of the heart, as well as of law.

I am grateful for having been given stewardship of this beautiful earth, and pray that I might properly tend it, and find my own patch to care for, my own little spot of home, to care for, which will in turn care for and provide for me.

I'm grateful that everyone at Netivot Shalom has been so very welcoming and kind. Thank you.

Shalom!
My dear reader, may your week be blessed with a new friendship, 7 beautiful sunsets, and shalom bayit (domestic peace and harmony and good will, a peaceful home).

Grateful Fridays (late, my apologies)

2009-07-07T20:01:00.000-07:00

Hey folks. I'm sorry I missed Grateful Fridays. I forgot to do it before I left the house to do some work for ma, and go to the fair with da, and by the time we got back from dinner with daddy, it was Shabbat. Since then, I've just been totally exhausted.

You know that state where you start acting high from exhaustion, and you are like "No, really, I swear there was no marijuana in my dinner. Nope, not my dessert either. No, there wasn't any other drugs" to your family (if they don't already know you wouldn't consume it). Where you are hysterical, falling down laughing, cracking yourself up, and none of it makes any sense? And then you stop to think about something serious and you can't? And you keep jumbling words BIG time? Like "We should make a meal sky." "A meal sky?" "Oh, a *laugh* umm *laugh* umm *laugh* OH, a PLAN! *fall to the ground in hysterics at yourself*. anyone else been there? I have no clue how I got that tired, but I was. I think it was a accumulation of several days of tiredness. Still not fully recovered, my brain is only half here, and I'm tired, sleepy etc. But I'll give blogging a try.

Good days though. I got paid to help ma clean out her garage, J worked on tiling da's steps (which he's paying him great money for), and the 4th/Shabbat was fun. We slept in and then we went to Tilden Park (its hard to find), and watched at goats and sheep for umm an hour or two. Yeah, that was my great 4th :D. I loved it. We were driving in to a local park (wildernessy with hiking etc, much like a state park, forested and such), and I yell at the top of my lungs "SHEEP". J SLAMS on the brakes, shouting "Where? Where?" looking around. Then we found a place to park, and went back to watch the sheep and goats. They were there because that's how they keep down brush fire hazards, with goats and sheep. Including babies! two of them still had they're umbilical cords!!! (they were pretty dried up, and almost ready to fall off though). how genius is that? Not the umbilical cords, though they're a genius creation, but using the sheep and goats. I didn't know another park to do that, but they should. They'll fertilize the land while they're at it, and our lands are severely depleted of the large grazers which grass grew up with. They were fenced in a little area, and clearly they move them frequently as needed. (or maybe just borrow them now and then I don't know. It was a LOT of goats and sheep.)

Then we finally walked up the path past the goats and sheep, and came to some blackberries. They weren't really quite ripe (there were 1 or 2 that were pretty close to ripe), but I ate a fair few black but still tart ones, and enjoyed it greatly. The first blackberries of the season! (they're one of my favorite fruits. ____________) Then we watched the sheep and goats some more.

After that, we came home, and had brisket from Three Stone Hearth, with brown rice (not soaked. I'm working on it, but its not the baby step I'm making right now.), roasted sweet potatoes with butter and salt and pepper, and salad (lettuce, sprouted mung beans, and balsamic vinegrette, homemade). It was SOOO good. and yummy fatty. I really really want to make some myself.

Then we went to watch the fireworks at the Berkeley Marina, and ate some cotton candy while we watched the colorful, booming fireworks, felt the cool ashes on our faces, and smelled the sulfur. (yeah, we were close). Great day. Had some other fun times this weekend too. And there has been some emotional stuff involved in cleaning out ma's garage, which might be part of the reason I'm tired.

Anyway, on to Grateful Friday (late).
------------------------------------------------

I'm grateful for having good, tasty, healthy food, enough of it to fill our bellies.
I'm grateful to be with my dear J, and grateful he is so good to me. (I try to be good to him too.)
I'm grateful my mom got sober 7 years ago, and has stayed in recovery.
I'm grateful that we've had such lovely weather.
I'm grateful for my senses, to taste delicious food and sweet kisses, the salt water, and the mountain spring, to see books and roses and my darling and babies, to feel soft skin and rough dirt, and poky needles, and silky petals, to smell chicken broth and salt air, sweet babes, and roses, to hear rock music, and soft music, rain, rivers, and songbirds. I'm even grateful to taste soap when I wash my face, to see garbage in the street, to feel the cuts in my hand from the cat's claws, to smell the porta-potties at the fair, and hear nails on a chalkboard, for my beloved Adonai has been kind to me, and given me life, and a sound mind and body, capable of doing all of these things a more.
I'm grateful to be one of Adonai's chosen children, as a human being, for how mighty is the creator of the entire universe, and how amazing, to be the beloved of our so mighty creator. Its humbling. How powerful is G-d, and yet, he choose us to be his most beloved one, his partner in repairing the world/universe. (That doesn't mean that we may abuse His other children, all living things, including this Earth we were given to take care of, of course)
I'm grateful for Israel. While I may never be able to make Aliyah (may I, someday, my dear Lord), that Israel stands is a testament to the culture and connection of the Jewish people, and is Home to us all, though we may not live there. By her existence, we feel more comfortable everywhere in the world, knowing no matter where we go, we have a home. We are, for the first time in over two thousand years, no longer homeless. The joy of having this home is beyond words. If we are persecuted here, we will not be refugees somewhere, we may go home. No matter where we go, we may return home.
Most of all, I am grateful to be alive.

What are you grateful for?

To my dear non-Jewish/non-religious readers, I'm sorry if I offended you with my religious talk, I can understand its discomfiting to read a mostly non-religious blog from someone of a different religion than yours, and come across strong statements of faith, which do not fit with yours. I hope you may take it as insight into who I am, into my life, into where I come from, as I will hope to take any such on your blogs. My thanks.

Have a lovely week, my dear readers, and may you be blessed with peace, summer fruit, and solidity, and perhaps solidarity as well.

Summer Pasta Primavera, with squash, mushrooms, tomatos, chicken and basil

2009-06-30T20:54:00.000-07:00

I admit, I am actually posting this a tad preemptively. The sauce is delicious, but I haven't had it on pasta yet, since the pasta isn't cooked. But the sauce is soooo good, I can't resist. Its J and my creation, and its SCRUMPTIOUS. You could definitely add whichever veggies you had that sounded good. Here's how we made it. Its perfect for adding some leftover meat. We used chicken. If you wanted this to be healthier, you could serve it with brown rice pasta, rice, sourdough pasta, or soaked pasta (check out the nourishing gourmet, she has several recipes with different grains and such).

Prep: Mince garlic, chop onions, summer squash, button mushrooms, fresh heirloom tomatoes and cooked chicken. (perfect for leftovers)

Saute garlic and rosemary and onions in olive oil and chicken fat.
Add salt and pepper, and a sploosh of balsamic vinegar, with some torn up basil, and oregano.
Add the mushrooms, and saute.
Add the squash and saute until mushrooms and squash are tender.
Add fresh tomatoes, and chicken, cook until warmed through.
Adjust seasonings to taste.
Serve over pasta, with a bit of Parmesan.

Also, thanks to my newest follower, critterologist. Thank you!

Crispy Chicken Skins and Kitchen Economy

2009-06-30T20:13:00.000-07:00

I believe we may have bought a bone in skin on chicken breast for the last time today. Why is this? Simple kitchen economics. (Which J didn't believe, and thus necessitated a trial, which proved the truth). We bought a whole chicken for dinner on Friday, and a chicken breast, to have little bits of meat in three different dinners this week. (pasta with squash, mushrooms, and fresh tomatoes, in garlic olive oil and chicken fat, rice and beans and chicken and veggies, and lentil salad with chicken, tomatoes, peppers, carrots, and other veggies.)

The whole chicken cost us 11.76. The breast cost us 4.51. (I admit it was a slightly larger breast than would be on that size chicken, but only a bit). If we paid the same price for the two breasts on the chicken (4.51 each), then essentially, we are getting two legs, two wings, and a back for 2.74. Now, maybe I really wanted a bone in skin on breast. Or maybe I really wanted a boneless skinless breast. That's ok. All I have to do is cut the chicken apart (with some practice, and being taught how, its very easy to cleanly create boneless chicken breasts, but I admit I struggled with it until I was taught/shown how. Look up a video online, or maybe I'll make one next time I'm cutting a chicken up. let me know if you'd like that). If I only want breasts that night, I can throw the legs, thighs, and wings in the freezer. The wings can be saved up until I have plenty of wings (for a meal, since you need more than one). The backs and any excess bones can also be frozen, to make stock later. Skins and fat you don't want, I would render now, but there is no reason you couldn't freeze it. Its just that I want those crispy skins and fat right away.

And now that we've brought them up, and I've explained why buying whole chickens really is more economical, crispy chicken skins. Now to those of my dear readers who do not keep kosher, perhaps my ecstasy over crispy chicken skins is not understandable. However, I have been keeping kosher for over ten years, and before that we never rendered lard. Thus, I've never had pork rinds. I imagine these crispy chicken skins tasted much like pork rinds, except, well, chickeney. Crispy, fatty, flavorful chickeny golden goodness. I'm seriously considering going to the butcher tomarrow and asking to buy the skins from all his skinless breasts. I'd happily pay a fine fee for them. For not only would I get all those yummy skins, but the fat.

Now don't you worry, I wasn't crazy enough to bake my chicken skinless. That would leave it with little taste. Plenty of its fat went back into it. Because this chicken breast will be with multiple flavors, I decided to go simple, and just poured some olive oil and plenty of sea salt on it, then baked/roasted it at 375, until done (but not overdone. overdone chicken is one of the grossest things...) When I took my chicken out, the juices ran clear, and perfect. (Couldn't help but lick my knife (not the sharp one, I ran my finger along that one), and it tasted GOOD). But I had a chicken breast that was going to be cut into little peices, and quite frankly, I don't think half rubbery chicken skin tastes good in pasta, or anything else. And my skin wasn't crisped up like with a roast chicken. But I wanted all the fat in the skin, and some crispy skin. After a nanos econd of debate, I took the chicken out of the pan (with lots of tasty fat in it), took the skin off the chicken, put the skin in the pan, and put it back in the oven. Leading to finger-licking, moaning food heaven. (Sorry I have no picture, perhaps next time, but it was in our stomachs before I even considered taking a picture, which was about 1 minute?). Delicious. And leaving lots of flavorful fat to form the base of tonights pasta sauce.

The lesson? Never ever throw out the slightly rubbery, not golden skin of a baked chicken breast (which my family always did growing up, if it weren't skinless. Its gross like that, don't want to eat it). Take your chicken out and eat it, but throw the skin back in the oven. Pour the fat out into a jar for the fridge or freezer (or use it in your meal, or make gravy out of it, or maybe yorkshire puddings. oh my, I may have to do that sometime...), and eat those crispy skins!!!

May you be blessed with as many crispy chicken skins as you can eat.
Love,
Caroline

This post is a part of Real Food Wednesdays, this week hosted by Cheeseslave.

Name Change

2009-06-29T09:58:00.000-07:00

I've disliked the name CraftyJourney for a long time. Partly because, well it sounds weird to me, and partly because I talk about all sorts of things, not just crafts. So I'm renaming it to At The Kitchen Table, inspired by Miri from Here We Are Together telling me my blog feels like sitting at the kitchen table, drinking coffee and chatting. I figure, I do craftwork at the kitchen table, study at the kitchen table, and cook/eat at the kitchen table (since its currently our ONLY table :D) I hope this doesn't make the blog too hard to find. The URL will remain the same.

Love,
Caroline

The nature of adrenalin

2009-06-29T00:38:00.000-07:00

Adrenalin is a crazy thing. It floods your system instantaneous, 0 to 160 in under a second, but takes forever to fade. It leaves you laughing, trembling, giggling, grinning, as soon as you ascertain there is no danger. Even after it fully fades, you feel like you had the biggest dose of IV caffeine, and there is no going back to sleep for a while, even if you were exhausted and asleep when the adrenalin hit.

So for instance, when someone comes barreling down your quiet residential/full of churches street, and flips their car, at 12:30 am, and the sound wakes you from a half sleep, it leads to a third blog post of the day. (well, or clean dishes, if your J. apparently, being up meant he wanted to finish the dishes we were too exhausted to do before the crash. umm ok. thanks love. I appreciate it. don't understand it, but appreciate it. what is it with people doing chores at midnight? ok, well, sometimes I do go on a cleaning binge at midnight.....)

We came rushing out with the other neighboors, most of us in states of half dress (for instance my robe, comando. With a bath towel. My adrenalin brain felt it would be the most helpful quick object if someone was hurt, which sounded likely. Thankfully, they weren't hurt (visably, they were walking around. they may have had internal injuries though, I don't know), nor was anyone else hurt or killed. Baruch haShem.

Seriously though... it's kind of upsetting. I mean yes that could have been my car that got rather smooshed by them, but worse, that could have been a bystander smooshed! And if they were going fast enough to flip over that truck, which it appears is what happened, they could have killed themselves and other people, people who did not consent to risk their lives going fast down the street.

They claim they swerved from a deer. There have been deer on this street. In fact, I find it easy to beleive. However, with no ice, and no oil on the road from a recent rain (the road is dry), you have to be going fast to get your car facing 180 degrees, and on its side. That must have been terrifying. I hope they learned not to speed so much. I don't know if they were racing, drunk, or just being stupid. Regardless, at least they didn't hurt anyone. Baruch haShem.

Anyways, the adrenalin is wearing off a little. I'm getting slightly sleepy again.

Boojiboo Giveaway!!

2009-06-28T16:56:00.000-07:00

Ok, so normally I don't like to blog about other people's giveaways, I mean, really, right? (Except I do like reading about new giveaways on blogs so maybe its not so bad....) anyways, I could not resist. Boojiboo is doing an apron giveaway over at Grosgrain Fabulous. Now, I have been eyeing those boojiboo aprons for ummm at least 6 months, maybe more. They aren't even that expensive, under 30 dollars for a full apron. (a beautiful full apron, with an ingenious fitted top) If you want to compete with me odds wise to win a lovely Boojiboo apron, head here.

Except that right now, I have some other things that need purchasing more than an apron. Including rags and dish towels. I know you can make rags out of old clothes and stuff, but I don't have any. Where do you get your rags and dish towels (I need tons, and can't spend much)? I know costco has some, but I haven't got a membership and am having trouble getting someone to take me.

Also, a shout out to Carrie, thanks for being my third follower.

Menu Planning-Ugg

2009-06-28T15:15:00.000-07:00

I must tell you, menu planning is hard to start. I'm sick of looking at a fridge empty of anything but veggies and eggs, and saying "huh. its 8 pm. what's for dinner?". So we are trying to menu plan this week. However, this is very difficult for several reasons.
The first is great resistance on the part of J. He doesn't feel the need to menu plan, and prefers spontaneity. I can understand this. I love spontaneity too. But I'm sick of the last minute rush that it creates. And the speed at which spontaneity goes through meat....

The second is the fact that we both grew up eating meat, poultry or fish 7 days a week, and don't really know how to eat or cook any other way (enjoyably. we had veggie nights, and usually, they were ummm not tasty or filling). And yet, our budget can't afford meat every night. But vegetarian food always is so unfilling. Even (pastured)eggs are expensive, but hey, its protein, and even at what, 62 cents an egg, its less than a meal based off ground beef (pastured, grass fed), or whole chicken. (Admitedly, we've not been always getting pastured chicken. but we should. we're thinking this week of getting one pastured chicken and one commercial chicken breast to stretch the whole week, so we feel less deprived with our quasi vegetarian meals).

The third would be that we are used to eating in such different ways. I'm used to lots of fish, he's used to pork. Of course, fish is expensive even here, and I can't eat pork. He eats lots of asian derived foods, our stir frys and fried rices and spicy chili are leaving me craving some good old baked chicken breasts in lemon and rosemary and olive oil or pan fried halibut in capers and lemon juice, or even better, 3 nights of pasta in cream and brocolli in a row (but parmesan and cream are expensive). Or how about tuna tartar? Plank grilled salmon? sun dried tomato sauce pasta? (I know, many of these things are way way too expensive for us now, or we don't have stuff for, such as a grill, or rosemary plant (well garden. I hate buying lemons too). I hate the idea of buying rosemary for many dollars... maybe I can take some from someone's sidewalk abundant bush...) I imagine my food tastes fairly foreign to him as well. Though he does love my meatloaf :D. We keep forgetting to eat lunch (well, we don't plan it then skip it) and then we're starving for dinner, or we snack all day, which seems to me to be way too expensive.

So here's our sort of tenative meal plan for the week. I guess lunchs will be pb&j or pb and honey sandwiches on homemade bread which J will make, or leftovers. Breakfast will be yogurt, oatmeal, or fruit. Several nights, we will soak oatmeal for the next day.

Sunday:
D: Eggs in a Nest (vaguely off this, but with kale), rice, fried squash
Monday:
D: dad's house
Prep-work: Soak beans (navy) (morning), cook 1 chicken breast or two legs
Tuesday:
D: pasta with squash and mushrooms, with a bit of chicken 1/3
Prep-work: cook beans, soak lentils overnight, soak rice
Wednesday:
D: Beans and Rice with 1/3 of chicken
Prep-work: cook lentils
Thursday:
D: Lentil salad with 1/3 chicken
Friday:
D: Roast Chicken with potatoes, onions, carrots
Saturday:
D: Chicken Cacciatore (over pasta)
Sunday:
D: Salmon Cakes with salad and potatos in some form
Prep-work: make stock, freeze and leftover cooked chicken, freeze fat

Well, thats something at least.

Grateful Fridays

2009-06-26T18:13:00.000-07:00

I admit, I really don't want to write this post. I really want to take a nap. Or two. Or watch a movie before Shabbat starts. Or snuggle my J. Or maybe all three at once. But I have a lot to be grateful for this week, and I think its good for me write it out for you.

I'm so grateful I found the courage to go to Netivot Shalom, a local synagogue last week for Shabbat morning services, and even more so, I'm grateful for what I found there. I had such an amazing Shabbat, both at home with J, and at Synoguge. It was the first time we actually blessed eachother on shabbat, instead of say, praising eachother or something, and it was amazing. We put our hands on eachother's heads, and said "may you be blessed with...." or something along those lines. It was an amazing feeling, blessing, and being blessed. I recomend you try it. I can't imagine how amazing it would feel, if growing up, every week, your parents blessed you. Whether it was a ritual blessing, or a inspired in the moment blessing, it would be amazing. It is definitely something I plan to do with our children, when we are thusly blessed. At the synogogue, the services were lovely, moving, and so powerful, and everyone was so welcoming. I was like "I don't think so" when the president asked newcomers to stand up and introduce themselves, but I'm so glad I was encouraged to, because then everyone came up and said hi and welcome, and it was so great! I'm looking forward to going tomarrow.

I'm grateful to all the midwifery opportunities that have presented themselves to me of late. Both meeting with my friend K.C., an fellow midwifery student (ok, so I guess my more accurate status would be aspiring still, though I'm self studying, which would make me sort of a student...). We've met a couple times, sort of studied, talked about midwifery, and enjoyed eachother's company, since I think neither of us have that many friends. And then she told me about, and we went to for the first time today, a study group run by a local midwife. It was amazing! We did a homebirth role play, where the midwife was the laboring mom, and we were the midwives/assitants/doulas, etc, switching off. I learned so much! I even learned how to take blood pressure. (though it will take many many many times of practice before I can do it well or precisely.) I learned about how she sets up for a birth, and that you need to act confident and calm even when you aren't. Even if your nervous, it won't help a bit, and may make things much worse, to show it. I learned a bit more about charting, so many many things. Its not even really the tip of the iceburg yet though. Its more like... the atom of liquid water that is touching the frozen atom at the tip of the iceberg. I also learned of some resources, and made some sort of friends. I'm looking forward to the next one. she alternates didactic and active/skill based/activity type groups, twice a month when she isn't at a birth. It was so wonderful!

I'm grateful for babies. Seriously, they are so sweet and wise. I got to spend some time with a wee one this week. We went for a walk with him in the ergo, to get the tired wee one to sleep, and let his mama work. I got paid (in food-trade) too! which was lovely. (and we've talked about her being a reference for me, also good). Its amazing how being with a little one, and talking to them, really makes you slow down.

Being with him made me slow down enough to discover that Berkeley has lots of community gardens. Whoopee!! Another thing I'm grateful. If I can't have land, at least maybe we can get a plot in a community garden for now, until we move to our settling down place and get our own land.

I'm grateful for having enough food this week, and having good (both tasty and healthy and good for the earth) food.

I'm grateful for my Justin, for my family, for my health, for G-d.

My dear readers, may you be blessed with faith, awe, wisdom, and a lot of fun in the coming week. Shabbat Shalom.

Pennywise Platter Thursday-The first one!

2009-06-23T18:10:00.000-07:00

This is for the Nourishing Gourmet's first Pennywise Platter Thursday (link to be added thursday), and Cheeseslave/KellytheKitchen Kop's Real Food Wednesdays.

TF (traditional food), nutrient dense food on a budget. I'm going to give you a couple recipes and a couple tips that I've learned in my process of learning to eat TF and learning to eat on a budget. Now, to give credit where credit is due, I've learned so much about eating on a budget from my dear J. Many of these pennywise platter recipes come from him, and I'll give him credit with each one that is his. (To preserve his secret spicing (which I don't always know) I will often give several spicing options).

Recipe 1: Chili
Recipe 2: Fried Rice

Tips:

Cook one dish (such as beans) with mild spicing, then respice it different ways in the next couple days, to make leftovers interesting. You can just add some garlic and cumin, then make baked beans with the cooked beans, make refried beans, freeze some for later, put them in chile, put them in other soups, mixed in tacos with ground beef to stretch it in tacos.... Another good way of doing this is taking roasts, and cutting the meat up and doing other things. For example, taking roast chicken and making chicken sandwiches, chicken casseroles, chicken pastas, chicken salad, chicken salad....

Learn ways of cooking those leftovers you grew up throwing out: Stale bread can be bread crumbs or crutons, or french toast. Mashed potatos can be potato bread, shepards pie, potato patties (shape into patties, dredge in flour, fry), or potato burritos (fry them in hot oil with spices, kind of like refried beans, then put on a tortilla with scrambled eggs, meat, and put it in a tortilla, with cheese, peppers, whatever. Add some salsa. voila. according to J, its scrumptious). Oatmeal can be oatcakes (mix the cooked oatmeal with egg, fry up.), filler for meatloaf (delicious), or another type of oatcake (freeze or press with weight into a container lined with parchment paper for easy removal, let sit or freeze, cut slices off this firm oatmeal, and fry). Bean salads, grain salads (such as corn or quinoa) can be added to other salads (such as green or each other) when you are sick of them.

Chili a la J:
This is great for stretching your ground beef, or for a meat-fest, whichever you wish. 1 pot, with 1 lb ground beef, and 1 of those big cans of tomato puree, and a little can of diced tomatos lasted us 1 dinner, and 3 lunches for two people (with a loaf of cornbread.) However, that probably means that it will actually feed your entire family of four 1 dinner and 1 lunch, or more, depending on how small your children are. J is a BIG eater, and we keep skipping lunch and breakfast (other than the chili). Make a big batch of beans a few days in advance, freeze some, eat some in other dishes, and save lots for the chile.

Prep-work: Mince garlic, and chop lots of onions.

1. Saute garlic and onion in plenty of olive oil or coconut oil or even better animal fat such lard or tallow or bacon fat, in a dutch oven, or pot large enough for a lot of chili.
2. Saute/brown your meat (we did 1 lb of ground beef. ground beef/pork/buffalo is the base. you can add sausage, ham, bacon, chunks of pork or beef or buffalo. fatty meat is best. smoked meat goes quite well).
3. Add tomatoes. (fresh pureed would be scrumptious, but most of the year, canned is what you have. for 1 lb ground beef, we added 1 large can pureed and 1 small can diced tomatos. Any kind would do really. If you only have whole, mush em up lots.)
4. Add beans. We used navy beans. Kidney is traditional. Baked beans are great. Really any kind should work.
5. Add spices, salt and pepper. Good spices would be chiles of any sort (depending on how spicy you like it), cayenne pepper, paprika, chile flakes, chile powder (a mix of spices which should not contain any unexplicit ingrediants. chile powder containing "spices" means it has msg), cumin, oregano, chile really can have SO many things (I've even seen chocolate chile), feel free to expirament. (maybe in a small bowl, so you can only spice your big pot with things that work. just a general cooking lesson I've learned. never expirament with the whole batch in case it turns out crap)
opt. Add barley or fresh corn (barley should be soaked).
6. Simmer for while. Serve with cornbread, or bread, creme fraiche, soured cream, green onions, and enjoy! Its even better the next day.

Fried Rice a la J:
This is delicious, and good for stretching protein. See notes.

1. Cook short to medium grained sticky rice and let it cool until it is cool enough to touch. (If brown, this should be soaked for health benefits. And it really should be brown for health, but it really should be white for taste. I'm really struggling with the white vs brown rice debate lately. I really want to try Haiga Mai, which is rice with the bran removed but not the germ (and thus more nutrients than white rice, but tastes closer to white rice as well) but since I can buy a 5 lb bag of white rice for 6 dollars, and the haiga is more like 20 for a 5 lb bag online... anyways, a discussion on rice may follow.)

2. While your rice is cooking, do some prep work. Mince Garlic. Chop onions. Meat and tofu should be finely chopped, veggies should be cut small. All peices should be uniform and small in size. Pork is excellent if you eat it, any meat is good, shrimp is good too "Any meat, poultry, and most crustaceans can go into a stir-fry[fried rice]" if you don't keep kosher. TF wise, tofu should be accompanied by meat, or egg. Meat can be added with the veggies, or precooked in a marinade, and added just after the veggies.Good veggies might: bok choy, cabbage, carrots, celery, green onions, beans, peas, anything else you can think of that might taste good. Crack egg or eggs. Cut up some limes. Get out your spices (options might be chile flakes, or 5 spice powder, or not), soy sauce, fish sauce, and vinegar.

3. Heat oil (coconut oil is best, peanut oil is traditional tasting, but less healthy. Its an ok compromise oil however,) in a large frying pan or wok (not cast iron). This is a little harder on an electric stove because the heat disappates fast, but manageable, if you preheat it like crazy. Add the garlic, cook stirring like crazy, never stopping stirring. Keep moving that garlic around. That's how all steps of this should be stirred. Cook for maybe 1 minute, then add the onions. Cook for about another minute, keep stirring.

4. Add your veggies, and meat/tofu/crustaceans. Cook, stirring like crazy, until cooked a bit, or the meat is cooked. (they should cook very fast, being small peices).

5. Add your rice, and keep stirring. Don't fill the pan too much or there isn't enough heat. Right away, add lots of soy sauce, some fish sauce, some vinegar, and your spices. Cook for two or three minutes.

Egg option 1: if you want your egg spread throughout the rice, add it now.

6. The rice should start to scorch a little on the bottom and stick (this gives it a good nutty flavor.)

Egg option 2: remove the rice, set it aside, add some extra fat, fry up the egg, and serve atop the rice.

Serve with lime juice on top, with fish sauce for people to add more, and with salsa (opt)(either mexican or thai). Its great served on a bed of lettuce, with an egg on top, with salsa and lime juice on, and fish sauce on the side to add as you want.

Notes: Get a good fermented soy sauce, and fermented fish sauce. Raw is much better if you can find it, fermented and then pasturized are acceptable. San-j tamari or shoyu are widely availible fermented soy sauces (though pasturized). With the fish sauce, you probably want a first pressing. Make sure that the only ingrediants are salt, and fish. Many contain sugar, msg, and other additives. Also, when you open the fish sauce, you may decide then and there you don't want any of it. It stinks. It is literally, fermented/rotted fish. However, persevre. Try it once, in your fried rice, for me. It adds an incredible umami flavor, a richness and fullness of flavor. Its scary smelling by itself, but when you add it, it just blends wonderfully. Rather like anchovies in western dishes, such as ceasar dressing. Terrifying the first time you make it right? But so so good... and SO good for you. More info on fish sauce can be found here

More next week probably. I'm planning a whole post on cabbages for pennywise platter thursday. Seriously, I'm infatuated and so should you be. Super healthy, super cheap (one of the cheapest vegetables) and DELICIOUS!

Grateful Fridays

2009-06-19T15:54:00.000-07:00

So I'm borrowing an idea from Miriam, from Here We Are Together, and do at least one, or maybe regular "Grateful Fridays". Fridays are a particularly good day to be grateful, since its right before shabbat (Friday night-Saturday evening). Shabbat would be an even better day, but since at some point, I'd like to have computer free shabbats, obviously grateful Saturdays are out of the question.

So it may not be as pretty as Miri's, but here are some things I'm grateful for this week.

I'm grateful for Rie, from Australia, my first follower. :D Its nice to have a follower, I feel like its sort of a blog validation. "hey your blog doesn't entirely suck, someone you don't know likes your blog enough to follow it, even though your really bad about posting regularly". Thank you Rie :D

I'm grateful for J. I am so very grateful that he puts up with my many character flaws (no, I'm not sharing them with you :P), that he's here, and happy to be here, and I'm so very very grateful to have my love with me, right here. Close enough to kiss. Close enough to say hi, and see his face. Close enough to fall asleep in his arms. I imagine many people take the physical presence of their partner for granted, but after 3 years of long distance, I'm very grateful.

I'm grateful to my parents, for being so generous, and kind, and helping me get on my own feet in this way. I'm doing my best to repay it by succeeding and getting onto my own for real. Thanks.

I'm grateful this week, for Shabbat. Normally, shabbat is nice, and all, but after a week of job searching and reading (both for pleasure and midwifery study) and other things, I don't really feel all that needing or deserving of Shabbat. In fact, I often feel bad, like I don't deserve Shabbat, because I didn't do enough. Well this week, I'm all ready for shabbat. I admit, working 31 hours isn't THAT much compared to a full week, but I spent 31 hours looking after a joy and a "monstah" as his mother calls him named M. I'm exhausted and ready for a break. I may not have done as much housework or study or long term job hunting or even regular work as I should have, but I feel like I did something this week, and I can deserve the day of rest.

I'm grateful for the oppertunity to take care of M. Not only was it paid work, which was great, but I learned so much from him. I am far more confident in babysitting/nannying, I had fun, and I enjoyed spending time with him. (It also both raised and reduced my babylust lol. Ahh I want one now! when he was being good, and oh my g-d, I am not ready for this, give me more time to study and enjoy J and freedom when he wasn't.) lol

So, thank you for this week, these lovely things, and my life, my Lord, creator of the universe.
Baruch atah adonai eloheinu melach ha'olam shecheyanu v'kiy'manu v'higyanu lazman hazeh.
Blessed are you, Lord my G-d, Creator of the Universe, who has given us life, sustained us, and allowed us to reach this moment.
(This is not a traditional reason to say this blessing, but you know what, reaching the nearing of shabbat, and all of these things, it seemed fitting. If you know of a better blessing/prayer, I'd love to know).

Blessings upon you, may your next week be full of joy, love, and peace, my readers.

Fast Dinners

2009-06-14T19:57:00.000-07:00

You know those days when you realize you've eaten nothing but peanut butter all day, and done nothing productive, at 4 pm, and have nothing to make for dinner? Today was one of those days. I was a mess. Luckily, I've got a few fast "emergency" dinners up my sleeve. One of them is pasta with sun dried tomatoes and frozen peas (though currently no frozen peas). Another is eggs and toast. Except, we had no bread. Fry bread to the rescue!

J made bread dough. A bisquity dough would work too, with baking powder (or its safer substitute, baking soda with cream of tartar.) Unfortunately, we had none of either, either. So he whipped up a yeast based bread dough, sort of a french bread in style. (in fact, a french bread recipe from the Bread Bakers Apprentice). Now to be really healthy, you should make this slowly, with sourdough, or use soaked flour. We didn't have that, nor the time.

A bit later, I got the onions sauteing in plenty of healthy fat (coconut oil and butter). After they sauteed in the cast iron pan, I transfered the onions to the copper skillet, and fryed up the bread in the cast iron skillet. Ahh the things we do to season a new pan.

To fry the bread, I heated up coconut oil (pastured butter or lard or chicken fat would be healthy and tasty too!), a spoonful or two, and then took a bit of the dough, stretched it out sort of thin and pizzadoughish (a big flattish round is what your going for. Or a flattish cresent moon, or mickey mouse or...). Popped it in the pan, and waited for it to color. At first it will stick to the pan, but as it cooks, within oh 30 seconds, it should loosen up from the pan, and move around easily. cook the first side until its golden, then the other side. Put it on a towel on a plate, and put in another few. If you stack them all together, they stay hot. Only do a couple in the pan at a time. I generally add more fat after each one and wait for it to heat up. They're great with salt, and savory food, or jam or honey as a dessert, no butter needed. It uses a lot of fat, but its SO tasty, and hey, its healthy fat :D

After I fryed the bread, I reheated the onions, added a bit extra butter and when the pan was hot, poured in the beaten eggs. Cook it up, presto, instant dinner!

oh, and a pic of making beans for you, because I felt a need to take a photo of everything on my stove. The navy beans soaked in LOTS of water for ummm 2 or 3 days, then were drained, and covered with water in the pot, boiled, then simmered for oh 3 or 4 hours so far. Won't take them off til I go to bed, probably. About halfway through, added a few crushed cloves of garlic and a small handful (oh half a teaspoon) of cumin (a carminative, which means it reduces gas). Should be good, some of it will be refried to go with tongue tacos in a day or two, some frozen, some maybe I'll put in the chili? I really want to try making baked beans but I'm not sure what I'll have with it. (I'm scared about those tongue tacos, but I'm being really brave. Justin will make the tongue, I hope its good!)

I wish I had a million ways to eat beans, but I don't know many ways to eat them. I'm NOT a fan of bean soup. I wish I were, cause its healthy and inexpensive, but I don't like it much.

What are your Fast Dinners? How do you eat beans?

Eco-Kashrut

2009-06-10T23:33:00.000-07:00

So the subject of eco-kashrut, while it doesn't really fit in the historical scope of blog, is something I wanted to talk to you about.

I keep kosher. Now a lot of orthodox jews would not think of it as kosher. I eat meat and dairy separately, but the plates are interchangeable. I do not eat pork, horse, camel, rabbit, hawks, vultures, or other prohibited animals. I do not eat shellfish, shark, or swordfish. I do eat cheese (I know, thats mixing meat and dairy). I eat game (venison and buffalo primarily. much game, such as rabbit falls under prohibited animals, not prohibited means of death.) I eat permited species slaughtered in non-prohibited means. I drink non-kosher grape juice. I rarely have challah on my shabbat table. I love keeping kosher, I feel it brings me closer to G-d. You might ask, however, why I keep only partially kosher.

At first, it was convience. I was a 13 year old kid becomeing kosher with a formerly christian now "spiritual" mother and non-practiceing father, who refused to drive an extra 45 minutes to a butcher who sold kosher meat. I took it slow. I didn't even know until last year (though I should have figured it out) that most cheese isn't kosher. Its been a journey.

Now, I'm living on my own, with the grocery decision making power. So why do I, Miss quickly becoming a more observant jew, choose non kosher milk each week? Why was last night's meatloaf from a cow killed not by a jew(likely), not in the ritually proscribed meathod. Why do I eat cheese made from rennet? Why do I eat game? Why do I say kiddish on shabbat over regular old grape juice? Kosher grape juice is actually cheaper! (I'm on a budget here). Why on earth do I not buy challah for my sabbeth table that I am always so proud of, so proud to be celebrating shabbat as the woman of my own little household in my own little house (/studio apartment :D).

Here's why. G-d placed Adam (and lilith and eve) in the garden of Eden to protect it and keep it, or perhaps to cultivate and guard it. The bible tells us that we may not cut down a fruit tree, even if it is in our way. There are numerous prohibitions against cruelty to animals. Clearly, it is very important that just as G-d looks after us, as His responsibility, we look after the earth and its creatures, which is our responsibility.

More than this biblical evidence (and more found here, or in your local friendly torah and tankhah), is the knowledge in my soul, that the Earth is a gift given in trust. That is, the Lord gave us this Earth to keep, to borrow, to tend for Him, and we have a responsiblity to take good care of it. In addition, He (or She, as G-d is clearly both, the masculine and feminine together. however, its way easier to say He, as its standard in english) gave us dominence over the animals, which he gave to us as food. However, this is a precious gift, as the animals are no less G-d's children than we are. I know that we cannot abuse this gift, and treat animals cruelly. Indeed, the bible supports this, commanding us to help an animal who has fallen under a too heavy load, forbidding us to pass him by.

Well, my friend, being bound in a small cage, left in his or her own shit and piss, if I may be frank, and fed food that his or her body is not designed to eat is a load to heavy to bear. Imagine, for a moment, being a cage, with a metal grid floor (uncomfortable for your poor feet to stand on), in which you cannot lie down, nor can you stand up. You can only sit. Your excrement is left where it is, under your. (think of how bad porta potties smell then imagine sitting in it.) Then, you are fed grass, and raw marrowless bones. You are starving, so you eat it, but your stomach churns all the time, you get diahreah and constipation, you vomit, you get infections easily, and you are thin all the time. Your body can't digest grass and bones. Its not exactly pleasant is it? Guess what? eating those animals isn't any good for you either. (read some weston a price foundation info, or nina planck's what to eat or jessica prentice's full moon feast for more).

Growing fruits and vegetables in so many petroleum derived fertalizers and pestacides and herbacides and insectacides that they drain into the ocean, and create algea blooms and poisonous enviroments is NOT what G-d had in mind when he told us to keep kosher, and respect the enviroment, I'm quite sure.

Adding non-food items, sometimes toxic non-food items to our food is almost certainly not what G-d had in mind.

On top of that, G-d places utmost importance on human lives. Is eating things that ruin my health, and thus will likely shorten my lifespan, truely placing utmost importance on human lives? What about the healthy of my future children, my soon to be husband? Is that doing everything in my power to save a life, by making them strong and healthy by eating the best food, free of toxins?

So what do I eat? I eat G-d's dietary laws for his people, as best I can, while also keeping in mind our responsibility as stewards of the land and animals, and keepers of our own health.
I choose pastured (that is, living on grass, with as much space as it wants to roam, truely outdoors,) beef, buffalo, chicken, mutton, goat and their products (dairy and eggs), usually local.
I choose wild game that is permitted species, such as venison, which hopefully I may someday prayerfully and thanking G-d for his gift, and the animal's gift of it's life, kill myself.
I choose raw milk or lightly pasturized milk from pastured cows (one of the dairys even uses the methane from the cow's to make their electricity) over kosher milk, from a local farm.
My eggs are not kosher, but they DO come from chickens living outside under the sun, eating grass, grubs, and bugs, (vegetarian chickens scare me. Its kind of like having a vegetarian dog. not natural) with some gmo free supplemental feed designed to meet a chicken's nutritional needs, from a farm near me.
I choose grape juice that contains no additives or preservatives or questionable ingrediants. Its probably grown in some unkosher way, by gentiles, but its pure, and good for my body, and that of my family.
I choose regular bread for shabbat (and everyday), instead of challah, because the only challah I can find contains additives and preservatives, and all sorts of toxic ingrediants. Someday soon, I will make my own challah, for now, I buy healthy bread.
My cheese contains rennet (clearly not kosher) because it is real cheese, and is from grassfed cows.

So what is the point in all this? If you keep kosher, look for more than the letter on the box. Look at the respect for G-d's earth, for His animals that the food, and its producer's show. Is it worth it to buy CAFO (Concentrated Animal Feeding Operation) meat, if the animal is slaughtered kosher? Is your kosher wine full of sulfates? Would an organic or even just preservative free grape juice be a better choice for your children and the planet than the kosher one? Is it better to consume kosher milk or grassfed milk from pastured cows, which contains high omega-3s, comparatively low omega-6's (in the best ratio), wonderful amounts of absorbably vitamins A and D, is free of artificial hormones, and comes from cows who lived truely good lives?

Our ancestors did not have to deal with this. How do you raise a cow, except on grass, with room to roam? How do you keep chickens, except to let them roam in the yard or their own yard in the day, and keep them in at night to keep them safe? How do you grow grapes except with copious amounts of good manure and compost? How do you make bread, except with good flour, whether wheat or rye or other, grown in manure, good water, natural yeast, and perhaps, some milk and honey.

If you are blessed not to have to choose between sustainable, healthy food and kosher food, then you are blessed by Hashem indeed. If you must choose, give it thought about which is most in accordance with G-d's will.

I'm back!

2009-06-02T19:14:00.000-07:00

I'm back everyone. Its so wonderful to have Internet again. Unfortunately, our Internet is not fast enough for many games, nor for streaming tv shows from their websites. (short youtube videos with pre-loading it can do). this makes me sad, as I was counting on having those shows. I like to listen to them while I craft, and also for downtime. other than that, and job worries, I'm good. J and I are doing well, and I LOVE having him here. Its so great not to have to say goodbye for more than a day.

I may have found a local midwifery study buddy, which I am so excited about. She even eats traditional foods/nutrient dense foods like I do. I'm very excited to meet her tomorrow.

I'm working on my safe motherhood quilt square. I feel terrible that it took me so long to get going on it, but that is what happened. Of course, I don't have any tape, so I'm currently tailor tacking pieces of paper together to make my pattern on. It has to be a certain size, so I decided not to wing it, exactly, though it will still probably be pretty patternless. Photos perhaps later, and maybe a post about our farm trip to Marin Sun Farms.

Right now, as I craft, I'm waiting for J to get home from a day brewing at Thirsty Bear. *sighs* how on earth did people get by in the days before cell phones. We should have agreed on a time to be home at, but we didn't. When he gets home, we have to head over to my mum's, and clean up my room before she gets home from her honeymoon tomorrow. I would just go myself, but I don't want to strand him here, and I have the feeling he would rather come, and hang with me, than hang alone. I don't want him coming home to just a note either. yay that's him!!

oh, I realized I was being silly. I could just use a big piece of paper instead of sewing together small ones. oops LOL *goes to cut apart a paper bag, which is much faster*

so sorry

2009-05-11T14:31:00.000-07:00

I'm moving and have no internet. Hopefully I will in a week or two. J is here! having a good time. will catch up blog with some pics later. take care!! (had to buy a coffee to get the net, so can't do that regular. lol.

Keeping House

2009-04-13T16:16:00.000-07:00

I think I need to learn to keep house. I mean, I can clean, for the most part. I can cook. My brain even sort of knows how to organize things. I'm not so good at getting rid of clutter. The part I'm most missing is the putting it all together part. The keeping the house clean and organized and neat and making sure that you plan dinner and being frugal and all that part.

I think now is a good time to learn. I'm signing a lease on our studio apartment tonight. I had better learn now and when we first move in, because otherwise, it will be a mess. Yay. actually, I'm kind of looking forward to learning (and making it habit), as well as our new place. (While finding work and working, of course.)

How did you learn to keep house? Any good resources for making it habit? I'm thinking of trying flylady again... I've tried the shine your sink thing for a while, and liked it. I fell out of the habit because well, I felt like it wasn't "my" sink, and had nothing invested in keeping it shined every night when mom paid cleaning women once a week.

Rebecca Headscarf

2009-04-09T00:11:00.000-07:00

I decided to call this scarf wrapping style the "Rebecca headscarf". I'm sure there is another name, but I like that name. The style reminds me of the matriarchs, Rebecca and Rachel in particular. Its a little weird though, I have Rachel issues, and I'm not sure why. I identify very strongly with Leah, as well as Rebecca and Sarah, but very little Rachel, and have some issues with her. No clue why. Thus, the Rebecca wrap.

Its just a regular rectangular scarf. Its about the length of my wingspan + a few inches. About 65 inches long? About 25 inches wide. Skinnier would work. I'm not sure that shorter would work well, but maybe if it were skinnier and shorter.... I'd be happy with it being a touch longer, I think it would stay better that way. It stays fairly well though. Only came undone once or twice all night. (A better record than I have with most kerchiefs or bandanna's.) Also, a single safety pin where they overlap would probably make this stay well enough for a moderately active day. Chasing two year olds, probably not, but a lot of things just shy of that. Cleaning, cooking, working at a desk, dancing, baking, painting, sewing, with a pin, I think it would stay for all of these things. Without a pin, everything but dancing, and maybe certain types of cleaning. (scrubbing the bathtub maybe not... not sure why I think that but I do.)

What you do is you take it and you put it over your head with the long edge on top of your head, where you want it to be, but not at the center. You put the long edge on top of your head/on your forehead, with one end short and one end long. (The short end should hang down a bit past your breast, ideally. I think mid-breast is the shortest the short end could really go.) Take the long end, wrap it around in front of you, and throw it over the opposite shoulder. Pull it tight or drape it loosely in front of you, either way. Pin if you want. Yay!

Try it. Doesn't it feel like there is something ancient and powerfully connecting about this wrap? For some reason, I feel super connected to my ancestors, particularly the Matriarchs, and super spiritual.

My uncle said I looked like 2,000 years ago, and you know, I feel like the best of that 2 or 3,000 years ago.

Kerchief Labor Stalled- Please help!

2009-04-06T23:23:00.001-07:00

Ok, so Kerchief's labor has stalled at 5 cm. Could you help me restart it? Here are a lot of pictures. How do I make this look right? It looks weird to me. I tried making the body more oval (so that its curved along the band (and gathered at the side), and then the ends are gathered too. Haven't tried that yet. Please ignore that I look crappy in these pics.

Musings on the modern purpose of Aprons

2009-03-26T22:45:00.000-07:00

Go check out my musings on the modern purpose of aprons here at the Flirty Apron Swap, where I was invited to be a blog author.

Head Covering Styles

2009-03-26T03:43:00.000-07:00

I don't cover my hair all the time, for practical purposes (I feel like I need a few more scarves and kerchiefs etc to do so, though I'm trying. I also forget sometimes. But once I'm out, boy do I ever remember all day long.). I do feel that G-d wants me to cover my hair. Why He wants me to cover my hair, I have no clue, as I'm not married, and Jewish women usually only cover their hair after marriage, regardless its clear to me that He does. But this isn't meant to be an explanation about why I cover. I know why I cover, because it feels right. That's enough for me. I've had some questions about HOW I cover though and that's what I'm here to answer. I took the pics and uploaded them to my comp, but because there are so many, I want to make them into a nice little chart/graphic thing, and gimp sucks, and its 4 am. So pics will come later. (Did I mention gimp sucks and I miss photoshop. anyone have a copy of CS2 sitting around they want to give me? jk. though I really would adore if you did.... lol)

Covering 1: for those days when any more covering seems inappropriate, and a kerchief is too informal. A wide, pretty headband. I don't feel that the headband in the pic quite "does it" I'd like something cloth and a bit wider. For now, that's what I have, until I make some other headbands.

Covering 2. For everyday occasions of a less casual sort. A kerchief. I don't have a pic, my kerchiefs are in labor and the wash. maybe pics later

Covering 3. For Sabbeth. I have one other covering I wear this way, and would like to make a mantilla to wear like this but haven't figured out how to make it. any ideas? (oh, btw, this is actually a rebozo. aka babycarrying device aka midwives tool aka scarf from Mexico. gotta love it :D) Its just draped over my head. Really only good for praying or meditating. Can't do anything at all active in it.

by the way, I really have clothes on in that pic, I just couldn't get it right so they showed.

Covering 4. Simple easy scarf tie with a rectangle scarf. This is one of those things. Like making a peanut butter and jelly sand which. There are a million pics to show you how to do it. In words, it takes forever. It takes about 30 seconds or less to tie, and is super easy.

You fold the scarf over (so its long and thin). Fold it in half then in half again. Put the middle on top of your head, with the side with the edges of the cloth facing forwards. Tie it tightly behind your head, like a headband. Tighten. Take the upper, forward facing edge of the cloth, and unfold it back. Tighten the knot. Make sure it is firm. Voila! (This method of doing it originated because just tieing the scarf into that position to start with ends up with the tightness of the scarf, its "secure point" being the vertical back of your head. Which logically, isn't very secure. by tightening it and making it secure on the horizontal top of your head, it stays secure better.) This is not a very very very secure tie, but will stand up to doing dishes, walking around, light hiking. I haven't tried it with more vigorous activity. How to pics later.

Covering 5. This is the most complicated tie to tie, and the most secure, and my favorite. (If your hair is well pinned, in my experience, this covering doesn't come undone. If my hair is not well pinned, and my braids come down, the covering might or might not slide off.) there is an excellent demonstration here:http://www.tznius.com/cgi-bin/dutch.pl . I will also be giving my own:

Pinning long hair for optimal security:If your hair is not long enough to make braids, skip to the second part. If it is, make two braids, a la pippi longstockings (minus the wire coat hanger to keep them out of course). Take one braid, wrap it around your head and to the top of your head, and pin it securely. Take the other braid, wrap it the other way, and again, pin securely. You want a sort of crown thing. If your braids reach the top of your head, as mine do, be sure they are set back slightly from your forehead, as the coronet part of the scarf needs to go in front of them.

Tieing the scarf: Place the middle of the unfolded scarf over your head. It should cover the bottom of your hair (where it meets the scalp, not the length. Any short hair should be pinned or tucked up in some way. long hair should be braided up as above.), and come down about to your eyebrows in front. (It won't cover your hairline unless you want it to eventually, but to start, it does.) Take the two long ends, and grab them like you might grab two sections of hair before making pigtails, at the nape of your neck. Tie them once, snugly. Take one end, then the other, and twist them until the twist tightly fills the length of the end. Take one end and wrap it over your head like a coronet, like you did with the braids. take the other end, wrap it up, and tie them once at the top of your head, snuggly. Tuck then nice and tight to your head, up to the braids. Take one end and tuck it under and under and under, wrapping it around the tie that is close to your head (continuing to wrap in a circle, not wrapping it back on itself.). You can twist it first or not. Tuck the other end under. If you want, scoot the edge that is over your forehead over one ear, then the other, then up above your hairline, or to where it is desired. Voila. How to pics later.

The tale of Kerchief

2009-03-26T00:53:00.000-07:00

Meet Kerchief. Picture here.
Kerchief started life out as a beautiful sheer cotton green curtain. Kerchief probably enjoyed a nice long life hanging in front of someone's window, filtering their living room light a beautiful shade of green. Of course, its possible that kerchief's life as a curtain was short and excruciating, being ridiculed for his color, burned by the sun, and pulled at by his owner's son. But I like to think he had a nice long life there, with no painful fading.

Kerchief then was unceremoniously dumped in his owner's goodwill bag, and brought to the San Rafael Goodwill. He sat around in back for a few weeks, before being put on a hanger, missing a tag, a doomed fate for a goodwill curtain. Luckily for hanger, a week or so ago, I was browsing through the linens, and found Kerchief there, looking lonely and beautiful and ready for his next life as a Kerchief. I took him to the register along with a tablecloth (50/50 cotton/poly blend) fated for a new life as kitchen towels (the poly part isn't ideal, but it is exactly the weight and weave and I'd already bought it, so lets hope 50 percent cotton is enough to be absorbent, and remember to keep it from heat sources.), some tan pillow cases of unknown fate, and a blue and white paisley flat king sheet, also of unknown destiny. The cashier rung up Kerchief in all his glory for 2.49, without a price tag. ("Thank you Ganesh, remover of obstacles" says Kerchief. Which would not be suitable for most Kerchiefs bound for the heads of covering Jewish girls, but I'm not your average covering Jewish girl. well, with my 50/50 covering rate atm, I suppose I'm not really a covering girl yet either. regardless.)

Kerchief was brought home to a place with new smells ("is that a dog or a bear I smell?" I don't know, Kerchief. Its hard to tell by looking at him. The breeder swore he was a Newfoundland, but I think he's a black bear/Newfoundland mutt.), and lovingly placed in a strange white bin, with the other linens. Soap was poured on him, and he was submerged in cool water, as he worried whether his beautiful color would be tainted by these linens of unknown colorfastness. After a slightly painful experience being twisted this way and that, Kerchief was assured his color would remain, and was placed in a nice sauna, where he was bandied about light as a feather, in circles, with his new friends. Upon being freshly scrubbed, Kerchief was laid over a lamp, and his sheerness photographed, as you saw, and then folded and left in a pile on the floor.

A week later, Kerchief (still in physical incarnation as a curtain, remember), had his ties cut, and ironed, and half of his body ironed. (Yes, I was lazy, and only ironed half of him, because despite being home and with access to an ironing board, I'm still ironing with a towel on the floor. Its easier to leave in my room, where my sewing machine is (here is a new pic of my new friend, finally. He (sorry with all the masculinizations, but Kerchief is so male, he refuses to be female, and a sewing machine named brother simply can't be a girl. The English language won't allow it. Don't worry, I'll get some nice feminine aprons on here soon. I've got one in the works, but decided Kerchief was more fun to write about tonight.))))

Kerchief's drapy self and his linguine self were photographed again, and then 3 pieces of his linguine self (formerly the curtain rod ties) were pined together, and hand sewn with black poly thread into one long kerchief tie. Because Kerchief was bought so cheaply, it was less expensive to figure out Kerchief's ideal shape using kerchief rather than muslin, so we started right in with him. Birth begins.

Note: Kerchief is still in in the birth process. Once he is born, the rest of his story will be told, with lots of new-born and mommy photos. :D

Real Food for Mother and Baby ARC giveaway

2009-03-06T20:46:00.000-08:00

So I keep hearing about Nina Planck's book, Real Food for Mother and Baby, and I have to tell you, I really want to read this book. No, this is not a secret way for me to tell you I'm pregnant. I'm not, and I'm not planning on becoming pregnant for a little while, yet. But, I think that how to eat properly, and how to eat properly during the childbearing cycle is VITAL for everyone, particularly all fertile women. Plus, I am planning on becoming a midwife. Basically, I'm interested in real, healthy food, I'm interested in the childbearing cycle, put them together, and you KNOW you have an interesting subject for me. One which I may bore your ears off about later. For now, I'm just telling you how absolutely thrilled about the fact that Kelly the Kitchen Kop is giving away 3 hear it 3! ARCs of Real Food for Mother and Baby, here. And I want one. :D Pretty pretty please mr. random number generator. So go, check it out, but let me win a copy :P

Sorry about two posts about other blogs in one day.

Latest project

2009-03-06T19:24:00.000-08:00

I haven't found my camera yet. I don't even know where to look right now. I do hope I'll find it. Or else I'll swing it old school style for the conference and take my 35 mm SLR. Which is a wonderful camera. i just always forget to get the film developed and its expensive to do so and then scan it an well its a pain. I CANNOT believe I actually want a nice digital camera. Its also not happening. Anyways. I did find a way to take color pictures for my blog (my webcam is only b&w). Its just expensive, laborious and poor quality. did I mention laborious?

So, here is my latest project. Latest as in I took it out from under the sewing machine's foot to take a picture for you, my dear reader. Any guesses as to what this strange thing sitting on my knee could be? I think I'll leave it a mystery for a while. no peeking at the name of the photo.

Here's a hint. Its for the Midwifery Today conference next week, and I'm planning on making several.
There is a second hint located in the picture, if you look very closely.
Of course, you could also cheat and look at the name of the photo. But who wants to be a cheater.

Sunday Laundry Shirt Dress GIVEAWAY!!!!

2009-03-06T19:14:00.000-08:00

Who besides me is totally thrilled that the wonderful talented mama of Grosgrain Fabulous is now making women's clothes for giveaways?! I'm sure that there were other folks who just adored her stuff, but all of it was for little girls. Hopefully, G-d willing, someday, I'll have a little girl, and I don't right now. So all those cute clothes had to stay in my dreams. And now, she's making clothes for women. Anyways, I had this oh but I don't want to clutter up my blog with posts about other blogs, and its cute but would I wear it and and and. Until today. I saw herSunday Laundry Shirt Dress GIVEAWAY!!!! Well, I just had to enter. Its so amazingly adorable and retroy and just wow. I'm floored. I want it! lol. Maybe I really should try making myself some clothes.....

Barefoot with Persian Cucumbers!

2009-03-04T17:36:00.000-08:00

Ok, so this post has very little to do with crafts. I'm starting to think that's better, a mixed subject blog. anyways, I had a pretty good day today.

I went for a hike in Tennessee Valley which was beautiful. Since I only have flip flops, and the muddiness of the trail meant my feet would get muddy anyways, I decided to keep my shoes clean and my feet muddy and go barefoot. It was so much fun. I went on the rhubarb trail, up to the bay area ridge trail, but not all of the ridge trail only a little portion.

I love the rhubarb trail, its a really lovely quite place, and yet close enough that you can sort of hear the rare passing car (but not see it) which is my excuse to comfort my mom who freaks at the idea of me hiking alone. The sound is quiet (and there aren't that many cars), and does not, overpower the loud creek, and the bird calls. And the snake who I heard slithering away from me. There are all kinds of fascinating plants along the trail (including a lot of poison oak, I'm not afraid of it.) I don't recognize most of them, but I wish I did. I keep trying to figure out the best way to learn them. I particularly want to learn which plants are edible and which are medicinal, just because its interesting knowledge.

I was thinking today, if I couldn't eat bought food, and I couldn't grow my own food, I'd be plum out of luck in the wrong season. It would take me a damn long time to learn how to hunt, and if it weren't berry season... well lets just say the only plants I recognized as very edible was dandelions. I believe that planting is edible, and I'd do so in an emergency, but I don't think its highly digestible. Now, I did see several plants and are useful medicinally, but I don't think they make great eating. I think I saw nettles, but I don't know. (those are also edible). Anyways, I'm not recommending finding dinner in your nearest National Park (since that's illegal), but its interesting to know. If you do decide to find dinner on a patch of private wilderness, remember, don't take more than 1/3 of any given plant (unless your trying to get to the roots) in which case, take less than 1/3 of the plants in a given area.

I have to say, I loved hiking barefoot. I highly recommend it. Particularly in the mud :D. Of course, if you have extreme sensitivity to poison oak, don't do it on the rhubarb trail. Because we won't know for a few days if I'm actually not super sensitive. (though I've walked it many times and been exposed to it a lot.) I'm not worried.

I was debating referencing the rhubarb trail, or leaving it as an unnamed trail, but I decided that sharing knowledge is a good thing. Just don't rush out and ruin my favorite track of a trail ok? Its funny the only google result that really refers to the trail for itself, is the one of a biker who broke his spine on the rhubarb trail. Now, anyone breaking their spine is not in the least funny, and I feel very sorry for the poor bloke. But, the funny part is, bikers aren't allowed on the rhubarb trail. so if he or she had followed the signs and not left big rut marks on the narrow little track, they'd be fine. sometimes, following the rules pays off people. From the looks of the trail, people still do bike on it, but I wouldn't advise it. there are plenty of good trails out there to bike ride on that are less narrow, have less things to get caught in your tires (aka branches), are less rutted, and don't put you on your wobbly bike on a very uneven trail at the top of a big drop off into a river. Really, not the greatest idea.

On to the Persian Cucumbers. After I went for a barefoot hike, I went to Jo-Ann's, and bought some muslin. It was like 5 dollars a yard! (for 90 in) but they didn't have 60 in and I didn't feel like piecing it to make it 60 in from 48 or something. I'll use the muslin for other things too, but first, I'm going to use it to test out my pattern (which is still only in my head) for the wool cloak and skirt. (since I'm making a skirt, since I bought too much of the expensive wool). Actually, I have a pattern I might use for the skirt, but I suppose I should test it out too.

One of the midwives I called to ask if I could talk to them and ask them some questions suggested that I look into doula training before midwifery. So since I had already considered looking into it, I am going to do so more. I really want to be a midwife, not a doula, and yet the skills of a doula are useful to a midwife. Plus, it would get me working in the birth community, and meeting people, and learning new things and such. I mean, I'm learning lots from books, but its a different kind of learning learning through experience or observation.

then I went to the Corte Madera farmers market. I wasn't planning on going, but I decided to. Boy am I glad I did. I was delighted to see Pete still remembers me from last spring and summer (I talked to him a fair bit when I saw him at the various markets). Its always lovely to be remembered by people you remember but who you don't expect to remember you. Anyways, I talked to him for a bit, and he said he was doing ok. (he elaborated more, but that's not my place to share with you :P) I said that at least ok was better than bad, and that was about where I am right now. "ok is better than bad." lol. I was looking at what produce he had when I spotted something that looked suspiciously like a cucumber. I asked him what it was. "a Persian cucumber". Can you pickle it? "It makes great pickles, I've had people bring me some they've made from them." That was all it took. I bought 4. (I figure that's enough to start, besides which, while his produce is great, its a little expensive. I paid 4 dollars for said 4 cukes. But he almost always has some of the best looking produce, and its natural. (Not certified organic, but not sprayed I believe is what he said). Its tasty. Anyways, I'm so excited about making pickles! I have wanted to make pickles for a while, but cucumbers aren't in season and I have not been enjoying waiting until summer to have real pickles again. Of course, these will go fast once I make them, but still. I'm delighted.

I also got some strawberries (I probably shouldn't have but they were so tasty, and the farmers convinced me. And I haven't had strawberries in a while since I couldn't eat them after having my wisdom teeth out so they taste extra good. And one could say its not that long early for strawberries, given the weather we've been having.... ok yeah, they're not in season. oh well.).

In addition I got some RAW ALMONDS for $6/lb!!!! Now, I know that sounds expensive, but the soaked, dehydrated nuts are $8/lb from three stone hearth I believe, so since I'm going to soak them and dehydrate them myself, its a great deal for me :D (plus, the farmer said they were unpasteurized, and really raw. Which, since that is illegal currently, is an extra steal :D yay!!!!!!)

Tell me about your favorite illegal foods. (I'm not interested in foods that are illegal because they come from endangered species, that's just mean. I'm talking illegal because of big lobby, because of health code paranoia, laws designed for big companies, laws that benefit big companies, etc.)
Where do you find them?

(side note, I'm planning on adding back in more pics when I find my camera, hopefully this weekend so I can take pics at the midwifery conference.)

Apron-Mania

2009-03-02T14:32:00.000-08:00

So I'm in for the Flirty Apron Swap! I'm so excited about it. I haven't bought my vintage linens yet, I'm kind of thinking it would be nice to know a bit about my partner before I buy the linens. (what if they hate flowers, and I buy something flowery? well, I suppose then I'd have to make something else, which since I'd love a flowery vintage linen apron, wouldn't be the end of the world, but I'm trying to conserve money here.) So I'm thinking that as soon as I find out my partner, I'll rush off to the thrift stores, find some inspiring linens, and get going. I hope Goodwill or the Salvation Army has some nice ones. The antique stores are just so expensive around here. (nice stuff but too expensive for my taste)

I suppose I could go to the one near the Sword and the Rose, that place was nice, less expensive, and had some wonderful silverware. (a piece for a dollar, tons of it. I keep thinking I should make up a full set when I get my own place. How lovely would that be, mismatched silver? (and its real silver, not stainless steel). Of course, they might not have it anymore, and I suppose that IS more expensive than say, plastic and stainless that I could get at target, but there has to be SOMETHING said for prettiness, even on a budget, right? I mean, i could probably get away with 4 of each, while its just me and Justin right? (we'll have roommates almost certainly (which I'm not thrilled at all about, but it is the most we can afford, unless we find something unusual), so how does that work? hmmmmm) anyways, back to aprons). I don't recall that place having linens at all though. I suppose I could check out all the Goodwill's around. We'll see.

anyways, Tie One On's current theme is no-money. As in, spend no money to make the apron. Which is genius, except it requires me to stretch. Because submitting the one that i bought the fabric specifically to make an apron with but just haven't yet feels like cheating. So I'm considering a patchwork apron, but I don't have enough fabric scraps, so I'm trying to think if there are any clothes that I could cut up. The only thing in the goodwill bag in my room is bras. But there might be a goodwill bag that I could raid upstairs. I just feel kind of bad cutting up clothing that has plenty of useful life left, it just doesn't fit me or anyone anymore, you know? oh well, I suppose I'll get more use out of it as an apron, right?

Also, does anyone have any ideas of good fabric for headscarves? I'm thinking like the ones from headcoverings by devorah, specifically this one: http://www.headcoverings-by-devorah.com/headcoverings-Sarah-Kerchiefs.htm. They call it "cotton batiste" but I haven't figured out what inexpensive cotton would work. In fact the only fabric I've seen that I think would work is the $30 dollars for half a yard remnant of silk at Britex. Hahahaha not happening. (maybe for a super special occasion when I have money but not right now. particularly given the hugely too big amount of money I spent there on fabric for a wonderful short cloak. Pics when I find the cam. I'm going to make a skirt as well, since I bought too much fabric, but I need to get some more muslin to perfect my made up pattern with before I cut the wool (its actually wool with a touch of polyester, but its perfect in looks and feels like wool.) anyways, back on topic. ) My friend Miriam and I were trying to figure out a pattern for this, and I think she in her brilliance pretty much figured it out. I want to try it, but I need something drapey, soft and see-through. I don't think my muslin in drapey or see-through enough, but when I find it, maybe I'll try it.

yeah, I'm going through a major clean up, since I can't find anything! I'm also trying to de-clutter for the 2009 Treasure Map, and because, honestly, I need it. My room is a MESS. I mean, its clean, very little dust, and dirt and all (except under these giant piles, but since it was clean when the piles started, I'm sure there isn't too much dust *under* the piles, but still). anyways, I'm making progress. I did my shoes, my underwear drawer and about 1/4 of the giant scary pile on the floor. Well, one of the piles. Its not much, but its HUGE. (I've also been working on flylady day two: getting dressed every day. I've been skipping the shoes, because well, I don't think its good to wear shoes all the time, so I go barefoot in the house, but getting dressed does help one get up and at stuff instead of wanting to laze in bed all day. I've skipped day 1, because I feel like its not "my sink" which is probably bad but anyways. Starting somewhere is a start, right?)

oh, and I'm making the legs for my octopus. So much fun :D he's made out of a dolphin/fish fabric that is leftover from when my mom made me a sundress when I was a kid. That was the coolest dress ever, even if the dolphins WERE upside down on half of it (she forgot about the nap lol). I wonder if we still have it somewhere. Now that is something I'd love to give my own daughter someday. anyways, there will still be plenty of fabric from it when I'm done with the octopus, i'm not using it all up. I'm thinking I may make a patchwork quilt made of fabrics I remember from various things (in the fabric box as a kid, things I remember making stuff with, or ma making stuff with, the fabric we picked out to make cushions with that we never did, etc.) But I don't know if the quilt would be for me or for mum, so i might have to make two lol.

I'd like to add more photos to my blog, so hopefully that will be coming up. I intended to have lots of photos. We'll see. Hopefully I'll find my digital camera in this cleaning up project.

Different Strokes for Different Folks

2009-02-28T02:32:00.000-08:00

My sister said something today that is just making me laugh and laugh. We were talking about the fact that I want kids NOW, and we'll almost certainly start TTC in the next 5-6 years (hopefully sooner, says me), and she said "but what about the money? don't you want to be able to put them in private school?" I think my eyes might have popped out of my head. Waiting to have children until I could afford to put them in private school? I have no plans of ever having the type of job that would EVER enable me to put my kids in a private school, ever. and even if I was in a career route that was headed in that direction, I would STILL want to drop everything and have babies now.

Honestly, I was flabbergasted. I'm planning on eventually becoming a midwife, and fdh is also planning on more "modest" careers. I doubt we'll have a combined income of more than, oh 40k a year, at most, during our child-raising years, since we want me to SAH. When the kids are grown, and I become a midwife, perhaps we might even get to a combined 80k, but more likely, fdh will go back to school when I can support us (after training, etc). Now, the private high school my sister attends costs over 30k a year. the idea that I would wait to have children until I could afford to pay 30k a year for school for each of them..... is just one of thoes many things that make my sister and I SO very different. On top of not being able to afford private school, I want to homeschool my kids, or more likely, unschool them. Honestly, even if I could afford private school, I doubt I would sent them there.

I just think its funny how different we are. I don't know whether its nature or nurture, she had a very positive expeirience in private school as compared to public school, whereas I had a fairly negative experience in both. She wants to go to college, start a high paying career, marry a rich man, and have babies, but still work.

I want to drop everything, and tomarrow, marry my (poor) beloved boyfriend, get pregnant right away, and stay home with my kids while my beloved partner supports our family at a job he enjoys. When our kids are grown and living on their own, or potentially when they are in their teens, I will begin training to be a midwife. When my babes are grown, I will be older, wiser, been there done that, and in a wonderful place to answer my secondary calling in life, that of midwifery, of with-women-ry, of helping women through the childbearing cycle, helping women and their babies birth peacefully and joyfully and safely. While I won't be dropping everything tomarrow to get married and have children, in the next few years, I will marry my beloved, and we will have children. Just waiting on us making a touch of money, and him being ready. Please G-d, let me marry my love and bear our children, soon.

Update, and a swap

2009-02-19T22:57:00.000-08:00

I'm sorry I haven't been posting lately. I've been rather busy, and exhausted. (silly insomnia, I need to work on that.) I have got a fair bit of crafty stuff done, including huge progress on the top of my quilt. And it looks wonderful. I'll take a pick when I find my camera. It looks really good so far. And I did it all by hand lol.

I'm thinking of making some headcoverings, including a mantilla for shabbat and fancy events. they are so beautiful! (ok, so I want to start celebrating shabbat as well, first. and lucky me, the next one is tomarrow night ;) )

I also entered the flirty apron swap vintage linens swap. I am SOOOO excited. (I don't have any swapping expeirience, so I hope that I still can do it, but I'm already brainstorming. I'm so excited! as I said lol.) anyways, working on that insomnia, I'm going to bed. I'll try to dig up my camera, and post more often.

Blacksmithing makes me feel like superwoman, and other things

2009-01-27T23:21:00.000-08:00

Sorry I've been away a while, so much has been going on, and so very little crafting. I've been cooking, got my wisdom teeth out, trying to find a job, trying to make plans with my boyfriend to move in together soon, trying to find a place for us to live together..... (got a job or a place for me in berkeley, ca? LOL.) Mostly, I've been recovering from getting my wisdom teeth out, the past week and a half. We did go to San Simeon for my grandfather's 80th birthday celebration, and toured Hearst Castle, and watched elephant seals give birth this last weekend, which was really the first time I was up and about much. I decided I'm going to become a midwife, which I'm thrilled about, though I may take my time to do so. I went back to three stone hearth today, and that was super fun. I always love working at three stone hearth, and I learn so much.

So I took the first of 5 blacksmithing classes at the crucible today. It was SOOOO cool! Getting the metal all red-hot, then hammering it and pounding it and shaping it and twisting it, was awesome. I can't wait until the next class. I'll expand this post later. I haven't done this much physical stuff (or just being out and about for that matter either) since I got my wisdom teeth out, and I'm totally exhausted.

Sewing Projects, here we come!

2008-12-21T23:08:00.000-08:00

Sorry I've been not here for a while, I've been busy getting my feet on the ground. I volunteered two scrumptiously delicious, delightful days at Three Stone Hearth, which I'll tell you ALL about later. I toured the Crucible, where I think I'm going to take blacksmithing classes, and I'm here to tell you about our first night of Hanukah family party. It was fun seeing everyone again, including a cousin (step cousin technically but who cares) who I rarely see. We had a scrumptious dinner, lit the candles, talked lots, and gave some presents. Dad is really perfecting his roasted brussel sprout recipe, they just keep getting better and better, and there was a delicious rice concoction of some sort, along with plank grilled salmon. Our family's fave. It gives it a slightly smokey flavor as well as grilled. perfect for fillets, which are normally so hard to cook right because they vary in thickness. Dad loved the pillar candles and huricanes and wooden tray we gave him, which was good, because I wasn't totally sure, and its always so wonderful to give gifts people love. I can't wait til Justin gets his gift, because I know he is going to love it.

Now, normally, gloating about your holiday presents is really bad form. Particularly when its a supposedly non-comercial holiday with very few presents, like hanukah. However, my father started giving us big gifts for hanukah when he split with my mom and felt a need to compete with a present heavy christmas from my mom. Besides, its all so cooking craftylicious, and you'll probably hear about all the presents later. One set of aunts/uncles/cousins gave me some yummy peruvian wool yarn, knitting needles, one of those gorgous baskets from the farmers market, and a pattern for farmers market bags. EEK!! how cool. Of course, there are like... 10 knitting things I need to learn before I can use the pattern... but thats what youtube is for, right? :D My other set of aunt/uncle/cousin gave me a (renewal) subscription to cook's illustrated.

Now, if you've never read cook's illustrated before, and you like to cook, RUN don't walk to your nearest big newstand to pick up a copy, and add it to your wishlist. Cook's illustrated is simply the best cooking magazine, ever. They also have a subscription to their online content availible, including all archives but I prefer the hard copies, because then I have them forever, instead of access to forever's issues until I stop subscribing. They test out a bunch of recipes in each issue, going through trial and taste test after taste test, determineing what works best, in terms of ease, and taste and looks and everything. They explain why this works better than that, and how. They show you the difference in the amount of fat from bone in vs boneless short ribs, step by step pictures of the perfect omlet, or what the cookies look like when done. There are two comparison articles, talking about different brands and features, one of a cookware item such as skillets, crock pots, or chef's knives, and one of food, such as balsamic vinager, maple syrup or soy sauce. Because there are no advertisements, there is never any comercial pressure on the reviews. There is usually a range of prices on the things they review, and sometimes the cheap ones win out. they test each food or item in many ways, and the reviews are quite comprehensive. They have a section on technique, be it slicing veggies, different cuts of meat, or how to freeze different types of veggies, a section for submited tips and tricks, and more. Its expensive because of the lack of ads, but its black and white pages are so helpful and delicious. My only complaint is that they are TOO fond of shortcuts. I would far rather learn how to make the perfect stew over a day than the perfect tastes just like long cooked stew 2 hour stew, or how to make chicken broth without the bones. While it may be more conveintent, I beleive that a lot of nutrients are often sacrificed on the way, such as the minerals from the bones. Bone broth is amazingly healthy for you, as well as tasty, and a "stock" made from ground chicken just isn't the same. But most of the recipes are brilliant and useful.

Anyways, now that I've finished my (unofficial) sales pitch for Cook's Illustrated.... lol So we play this gift game where everyone brings an inexpensive present, and then in turn you can steal a presant from someone else or unwrap it. Anyways, one of my cousins has started keeping chickens and cooking lots. So the game present I got? Fresh, home-produced chicken eggs, home mixed oatmeal pancake mix, and homemade and canned blackberry-balsamic-basil syrup. YUM! The eggs are so gorgeous, with a few brown, some green and one white egg. The green ones are from Americana chickens, though I don't remember the other ones. This same cousin invited me to take a cheesemaking class at Hidden Villa in january with her. Sounds like fun!! Hidden Villa's classes are mostly for kids, to teach them all about different farm skills and cooking skills, and more importantly, where food comes from.

And the biggest surprise you'll hear the most about in the future? My dad got me a brother free arm sewing machine!!! Exciting. I can't wait to start sewing some stuff on them. Who knows, maybe I'll whip out some surprise gifts tomarrow. anyways, I'm off to go read the manual. lol. I know, I know, I'm not totally raving about it here, but I totally am. Its got 35 stitches, is totally mechanical, a quilting foot, and a bunch of other features, everything it could possibly need, it seems like to me. I'm super excited about it, and I just really want to go read the manual lol, so thats what I'm going to do

Foodie Thursday

2008-12-12T01:19:00.000-08:00

No, this is not a regular feature, but I did a lot of food stuff today, and it (was) thursday. I fed my baby starter twice today, even though its not a proper starter yet, just has the prospect of becoming one. Seems all the recipes call for it, though I don't recall doing so. I'm just trying to throw out almost none of it. I store my whole wheat flour in the freezer, to keep it from going rancid fast.

Also from the freezer: Whole Wheat Spelt Crackers, a variation on the Spelt Everything Crackers from smitten kitchen's blog. The Whole Wheat Spelt flour needed more water than the white spelt flour cracker recipe called for. Also, if your using a small cookie sheet, you might want to divide your dough in two, and bake on two sheets so that you can roll them really thin. I pretty much covered the 1 (small) pan, and the crackers were too thick. So more elbow grease, my french rolling pin (oh where oh where are you? I haven't a clue but I'm going to find you somewhere), and two cracker sheets a recipe next time. I used coarse sea salt and fennel seeds on top of mine. I didn't much like the fennel seeds, and I think next time, I'll go really simple, with just the salt.
I was considering soaking the spelt flour, since I want to try to use mostly sourdough, soaked and sprouted grains, but I decided to try the recipe first to see if its any good. I think next time, I'll mix in a tablespoon of yogurt with the water as well as the salt, and then let the dough sit on the counter for about 12-24 hours, and see how that works. Don't know how much liquid you need for soaking the grains.... It may be that the only real way to do this as a soaked grain recipe is to soak whole spelt, dry and then grind it. Which is too much work for now I think....

Old fashioned, pre-freezer food storage: I started a quart of lacto-fermented ginger carrots from the Nourishing Traditions recipe. Grated carrots, ginger, and mixed with salt. Squeezed the carrots like crazy, to get all the juice out of the carrots (since I didn't have a meat pounder or other wooden pounder.) It was exhausting and my hands are still somewhat orange. Then I put the carrots and juice in a mason jar, closed it tightly, and tied on a folded index card as a label. It sits out for about three days, then into the fridge it goes. I can't wait to try it. i hope it works out. I have to say, seeing it sitting there on the counter, gave me such a warm fuzzy feeling inside. It made me practically giddy. I felt like I was putting up food for the winter for my family, and imagined a wall of canned and fermented fruits and veggies in all sorts of colors. Even though I'll probably be the only one to eat it, and it was one jar. But we'll see. And someday, I'll have a whole cold cellar filled with jars of lacto-fermented veggies that my hubby, kids and I will all enjoy, and I'll put up food all summer, and get that warm fuzzy feeling all summer long. Yippee!!!

On a side note, I totally had a question to ask any blog readers who eat traditional foods a moment ago, and it has TOTALLY skipped my brain. Maybe it was whether you could use some of the presumably lactobacillus rich juice from fermented veggies in meat dishes that call for whey? I keep kosher you see. and Nourishing Traditions calls for whey in all sorts of things. I mean, fruit chutney is delicious with meat, but according to NT, requires whey. I'm going to check out Wild Fermentation though and see what they say, its supposed to be a better book about fermenting than NT. But what about not fermenting, but other dishes that whey is used in, which will be served with meat? Someone really needs to write a traditional, nutrient dense KOSHER cookbook. Maybe I should. But I don't know enough about traditional cooking yet. Still, if no one has written one by the time I know enough, maybe I'll write it. I'm going to volunteer at Three Stone Hearth soon, so I should learn lots there.

I've been receiving a lot of advice from the women from my Vision Quest last summer, and it all seems to be similar so maybe I should listen. LOL. Suzanne said to be still for a while, and Linda said to be with the question. Rachel was a bit more suggusting being up and at it, but her version of up and at it is always far closer to other peoples being still. All of it says to take a bit and not plunge into a 9-5 job because I don't have to at the moment, and figure stuff out. So I guess thats what I'm going to do. I am going to volunteer at Three Stone Hearth, and take some art classes, and cook, and figure things out.

Moving home

2008-12-10T21:54:00.000-08:00

I moved out of my dorm room today, and am super exhausted because of it. It feels good to have that done with but it was stressful and difficult, and I still have to unpack mom's car and then unpack all the boxes. Oh well, it will get done. Anyways, yeah, that's whats up with me today.

Pattern Sale and a Scrumptious Buffalo Recipe

2008-12-08T00:17:00.000-08:00

So I did go back to Joann's, and got some scrumptious patterns. Of course, some of them I might have to *cough* practice *cough* a bit, since they look challenging, but oh so fun and cute. I got a pj pants, top and robe pattern, a nightgown pattern, a skirt and shirt combo that totally reminds me of something Charlotte King on Private Practice would wear (all professional looking, though it could also be made sort of fun and a tiny bit funky in the right fabrics), a vintage apron pattern from the 50s, a corset pattern, a peacoat and trenchcoatlike pattern, a pair of slacks, a totally adorable pattern for a halter top v-neck flowy skirt wide waistband dress, a set of flowy skirts, a sort of formal jacket,and my very favorite pattern of all, Simplicity 3688, a 1940's retro suit. SOO cute! Here, let me show you. Take a look at that scrumptiousness. Look at that shirt! The skirt! The JACKET! Oh am I in love with this pattern.
But the pattern is going to have to wait. You know me, I refuse to buy or wear synthetics without very good reason, and 4 yards of high quality suit wool, or linen, and 1 3/4 or so of silk for the shirt... can't afford it right now. But since the pattern was only 2 dollars!! I couldn't resist buying it now for later on.

Mom and I are planning to make some PJ pants, in a nice cotton flannel. She got us some polar bear flannel to make pjs out of years ago and we never used it, so once we find it, we'll see if its enough. It would be fun to have some cute cozy new pj pants. I love flannel pants, particularly plaids, the plaids because they're cute, the flannel because its warm. Except in the hottest days of summer, in which case no way am I wearing pants, I get cold easy. Now, I'd FAR rather be cold than hot, but I do get cold easy. Or maybe I forget that it does get cold here since it doesn't snow or anything, and don't dress the part. That actually sounds a lot more likely. Today I got sensible and wore my big down, fur collared puffy snow jacket to dinner and James Bond with dad, and I was not too warm, let me tell you that.

Dad and I went to the Celebration of Craftswomen in Fort Mason yesterday, and it was kind of interesting, but super expensive. I know I shouldn't have, but I bought this little paper mache and fabric woman who hangs from the ceiling, in a red dress, leaping up and flying into the sky, a feather in each hand trailing behind her. I thought maybe she'd be a reminder that even though I'm struggling to fly right now, I can.

I made pan fried buffalo for dinner, since Ma and Allen were having Crab Loric. It works really well also with chicken and beef. Here's the recipe. This is how I make it, obviously, you could modify it.

Indian/Middle Eastern Inspired Pan Fried Buffalo:
Ingrediants:
-Buffalo (I love a london broil for this, but a sirloin works as well. Ask your butcher. Also, I generally eat this as a very meat heavy meal, just with some bread, so I ate a half pound myself last night, but you could do it with less per person if you had other things going on in the meal, to stretch the meat.)
-Soy Sauce (Not Just a little packet or two, you need a fair bit. Get Tamari, which is a naturally brewed soysauce if you can. It tastes richer, and the fermentation makes the soy safe to eat. any brewed kind will do though.)
-Corriander
-Cumin
-Ginger
-Cayenne Pepper
-Whole Peppercorns
-Tamarind Paste (optional, this really adds to it, but since I only use it for this dish, it always goes to waste in my house, so I don't use it anymore)
(the spices are best if you use fresh ginger, and grind your own corriander and cumin from whole spices, and add in whole peppercorns, but I cheat too. If I don't have any, I'll use powdered, and I usually use powdered ginger for this dish.

Recipe:
Grind/mix corriander and cumin. Toast the whole spices if you want. Pour enough soy sauce into a bowl. (Until you know how much is enough, think about 1/2 inch in your bowl to start. Remember, your marinating the meat, but your going to slice it up first.) Add corriander, cumin, cayenne pepper, and ginger to taste, and toss in some peppercorns. Feel free to expieriment with what spices you like. I tried mustard powder the other day. Interesting.
Slice your meat thinly, into strips. Anywhere from so thin its translucent to half a centimeter or so is what I do. Put the meat in the marinade, and add more soysauce if needed. If you add a lot more, you might want to add more spices as well. Let sit for 15-20 minutes (or less if your impatient, or longer if you need). I think its a waste of soy sauce to use enough so that all the meat is constantly covered, so I just kind of turn it about so that it all sits in the marinade for a while.
Heat a high flashpoint fat or oil a cast iron frying pan on medium highish until a drop of water or marinade sizzles and pops, but the oil isn't popping too much by itself or smoking. (I used to use olive oil, but it has a low flash point, and would smoke and burn, so I tried rice bran oil. Also good would be suet, tallow, lard, palm oil or peanut oil. Canola, sunflower, and safflower oil are very bad for you and I would not recomend them.)
Put a few strips of meat in the frying pan, and move them once to make sure they don't stick. Let them cook until you can sort of see the grey spreading up close to the top. these taste good, better even, when cooked about medium. And that comes from a medium-rare always, sometimes rarer, steak tartar craving girl. Flip them, put em on a plate and serve.
Be sure to grab one for yourself while they're piping hot. They're best hot, but still pretty good even at room temp. Still, this is one of those, have EVERYTHING ready to go on the table when it goes into the pan, and get the first batch on the table while the second is in the pan meals, ideally. Since this is not an ideal world, do the best you can. It still tastes scrumptious just warm but its best hot.
Serve with thick slices of your favorite sourdough, pain au levain, rustic bread or other wild yeast bread. (look for levain, sourdough starter, or wild yeast in the ingrediants. It has more taste than other bread, and they aren't all sour, only sourdoughs are.) Eat sandwich style, or however you like. Let me know what you think.

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On a final note, I think I may have tracked down an amazing challah recipe. I was over at the fresh loaf, getting ready to start my sourdough starter again. (I killed it at college (oops) so I'm starting again. this time just whole wheat flour, white flour, tap water and lots of patience, hopefully it will work as well. It should.) I was thinking I'd really love to just spontaneously bring the neighboors some fresh baked bread to be nice and because it would feel good, but obviously, I have to make bread for ttat, and to do that, I want a starter. So many millions of times better than packaged yeast. The taste, even with a young starter and no recipe, is incomparable. So I was browsing The Fresh Loaf and say that someone was starting a new blog, and clicked on the link. It brought me to pictures of beautiful, perfect crumb challah. It looks so light and fluffy and pull-aparty, unlike my leaden "challah" sandwhich bread that I have made in the past. I asked Eli of Eli's Food Blog where the recipe was from, or what it was, and he said it came from Maggie Glezer's A Blessing of Bread, and that once you got the hang of it, it was quite easy to make, and very light and fluffy and yummy. The book is definately going on my holiday wishlist and I can't wait to try it. Thanks Eli :D
Anyways, there's bunnies to take care of and sleeping to be done since its 1:20 (yes, I really need to get off my nocturnal schedule), so I should go. See ya!

Shopping Spree and Needle Books

2008-12-03T00:52:00.000-08:00

I went to Joann's today, and got all kinds of yummy things. I'll post some pics later. I wanted to get some fabric to make the bias tape, strings and pockets for the roses apron. I'm thinking I'll embroider on the pocket, and maybe the strings. Its not nearly as high quality or as durable as the roses fabric, but I got 1.5 yards at 2.99 a yard. Its ummm... cotton classics or something like that. I also found several delicious finds in the remnants bin: 1 yard of black wool that feels like broadcloth or something for 9.99, 14" of white thicker cotton for 2.00, and .5 yards dark blue gingham with roses cotton for 1.32. I also got a fat quarter of blue with flowers and birds for a tad less than 2.00. I got 2 spools (150 yards), 1 blue, 1 white, of glaced cotton quilting thread by americana, at .99 each, a pack of quilt betweens and a pack of embroidery needles, both of various sizes. I got as well, 1/8 yard of 72" polyester felt that is from post consumer waste (because i couldn't afford the wool, and figured that recycled was a compromise.), and 34"x45" warm and natural. And 5 skeins of 6 ply cotton DMC embroidery floss, 2 red, 2 white, and 1 deep blue.

The fabrics are mostly for stashing right now, except for the blue cotton classics, for the apron. The batting is for making some quilted potholders, which I may use some of my small stashed fabrics for, or may buy some others. The felt is for making a needle book, since the whole "washcloth as a method of storing needles" thing isn't working so wonderfuly. Plus, it doesn't look very good. I'm trying to build up my stash, which is why I always peruse the remnants bin. But I can't really afford to buy lots of fabrics, and the last yard is always half off at Joann's. You get some really good deals in the remnants bin.

I've been thinking I'd like to try making some clothes, so I may go back this weekend, when they have Simplicity Patterns (some of them, not all of them) for 1.99 each. Just to see if I can get some good deals on anything interesting. I looked at them for a while, but they don't carry good clothing fabric, I'll have to go to britex for that most likely, and I wasn't ready to commit to any patterns today, not at their costs.

I bought two interesting crafty books today, at the used book store which benefits the Hospice, at Book Passage. One is about peice quilting in wool, and one is an old book of embroidery patterns, mostly flowers. They're pretty cool, you can really tell what plant they are, even without color or anything.

I found all kinds of fun scraps around the house today. There was a big bag of remnants, different size pieces, at my dad's house, of stuff I remember making or planning to make with my mom when I was young, including some of the fabric from my dolphin dress. My mom told me to put it in the place where we store fabrics at her house, though I was hoping she wouldn't be interested, and I could add it to my stash, but I can probably still use some of it. My mom also showed me a mini closet with sewing stuff from the owner of the house before us, mostly uphostery fabrics, but some of them might be cute for heavy duty aprons, some really really pretty trim, and lots of bias tape, some old embroidery patterns that are very hippyish, a couple old dress and shirt patterns, one that is kind of cute, from 1949, but I wouldn't want to cut it up. There were also these two really pretty aprons, but they are SOO delicate, I wouldn't want to wear them even back before they were old, but they're gorgeous. Maybe there's a way to display them.... and they could definately be used to make patterns for new ones.

I did a bit of embroidery from the book, one of a little wild rose, one of a pair of acorns, just for practice, or applique, on the same piece of muslin I've been working on. I also made the covers for my needlebook. I cut the cardboard from the fat quarter in half, glued some sunburst and stars fabric from a kercheif the groomers put on our dog one time over the front, and inside a tad, then covered the insides with a piece of the felt. Then I'm going to make and sew in lots of "pages."

Pictures later.

Why things that last (almost) forever are good

2008-11-15T16:07:00.000-08:00

So this is way off topic of crafts, but who can only talk about just one topic, right? Afterall, we have so many different things going on in our lives. I've been reading a bunch of blogs on a plastic-free life (which I am nowhere close to, but I do of course try to use less and less plastic. But I'm not very radical about it. I wish I were, I just haven't put the effort into it, I put my effort and money more into food. My cousin is so much better than I am about for instance, plastic touching food. Then again, she does have a baby, and I am only 18 so I have a lot less money and I do use BPA free food containers, and when I have enough money plan to get some Pyrex ones..... someday, down a long list after a house.... lol. But before any kids arrive, so there. lol anyways, that's another tangent).

As I was reading all these plastic-free blogs, and reading the inevitable "Plastic is forever" posts, both true and troublesome, I sat knitting on my new dp wrights boye knitting needles. (metal, plastic free packaging, and some of the cheapest ones at the store.), thinking about how the metal will last pretty much forever too, and how things lasting forever is not always a bad thing. (Of course, the difference between forever and almost forever is VAST.) The knitting needles won't actually last forever, and probably won't last even close, because metal knitting needles do eventually get bent out of shape. But until they do, they will last. And then... I'm not exactly sure what you do with bent knitting needles. Can you recycle them? They certainly won't last as long as my cast iron skillets. Those, if I take proper care of them, will last for generations. My great-great-great grand kids could still be using them, if my kids and theirs and so on teach them about their usefulness and the importance of safe cooking and of good food that is made at home, and take care of the skillets. The same goes for my copper pot and frying pan. If they are taken care of, (they are lined in stainless steel, not tin, so supposedly they don't ever need to be re-tinned, but we'll see), they will last for generations. They could last beyond when my descendants even remember my name. Being forgotten is kind of a sad idea, but it does happen eventually, I think, and the idea that someday, they will have pots and pans that are from "grandma's great grandma" is kind of cool.

Well, perhaps we'll just have to come up with new ways of remembering people longer. New story-telling traditions. It certainly is cool knowing your ancestors. My mom's great-uncle was a genealogist, so we have a family tree starting at her father, going back to Charlemagne. In there are a woman who was hung as a witch in Salem, a young woman who lost her father the first winter after the mayflower, the kind that Macbeth killed, Queen Eleanor of Aquitaine, and a whole lot of peasants and kings. (They say that pretty much everyone if you go back far enough has some royalty in their ancestors. after all, the royalty had the best medicine of the time, the most food (though not always the most nutritious) bred like crazy, intermarried all over the place, and slept all over the place even more!) It's really cool. And it has really old photographs of my great and great great and great great great grandparents.

Busy and not...

2008-11-14T23:33:00.000-08:00

I've been really rather busy, but at the same time, most of the time, I've been busy doing nothing, and freaking out. But not always. I've put in 4 job applications down here and I'm going to put in more. Its better than doing nothing right, even if its not the right answer. But what is the right answer? So maybe it is.

Anyways, I tried to get fabric to make bias tape to go with the rose fabric to make an apron or two, and thick woolen yarn to finish that scarf, but I didn't have the fabric with me so couldn't match it closely, and Beverly's didn't have any thick, 100% wool yarns. How crazy is that?! I did get some fun yarns for sock and glove making though, and some double pointed needles to learn to knit in the round to do so. I've been practicing using some Sock Ease Lion Brand yarn. Its a superfine, 75% wool, 25% nylon yarn, 100g, 400 m, greenish blueish with some purple and yellowand says "One ball makes a pair", and a set of 4 dp size 2 needles. Just sort of practicing my way through learning to knit in the round. I also bought some beautiful brown "fisherman's wool" that is "medium weight" 4-ply natural colored brown wool. Its nice and not too soft but not too not soft, and I think it will be perfect for some gloves. I'm thinking that if there is enough yarn, I'll make a pair for Justin and a pair for me, but I don't know that there is. It's also lion's brand. I have to say, I really like this "fisherman's wool."I may get some more for other projects in the future sometime. It would make delightful headbangs, socks, sweaters and gloves, if you ask me. Maybe not scarves, its soft on the hands and arms but it isn't soft on the face. Its not rough or scratchy, but not soft. anyways, maybe some pics later.

Knit Dishcloths

2008-11-08T00:39:00.000-08:00

Sorry, its been a while. I haven't really felt like posting, I haven't been doing a great deal of crafty stuff, and didn't feel like writing about the non-crafty stuff. I just finished a really basic, more functional than cute knit dishcloths. Some of my knit dishcloths have been really cute, waffle knits, striped like patterns in fun colors, but this is simple, and plain. Fitting my mood maybe though I don't know that that is my mood. Unfortunately, I misplaced my camera (temporarily, I'll find it again somewhere, I know it is in my room....), so no pics, but it is made of Lily Sugar 'n' Cream cotton yarn, in cream or ivory, a creamy off white, un-dyed muslin color. This dishcloth is a stockinette stitch, because I couldn't focus on a "striped" pattern, and kept casting on an uneven number of stitches and then losing count all the time and decided the heck with it, and remade it in stockinette. It more suits my crafting personality, though I would love to make more complicated things. But I also like things I can really get in the groove of and become all body on, which fancy patterns aren't doable. anyways, its about 4.5 inches by 10 inches, which is about right.

You fold all that extra length up, and it gives it strength and sturdiness for moderately intense scrubbing. I usually tie some extra length from after I bind off and tie it off, so that I can hang it around the sink handle to dry. When they get dirty, I throw them in the wash, and voila! clean sponges. Its so much better than the blue bits that are left on your dishes after sponges start to go bad. Plus, the frequent washing keeps it sanitary.

All of my standard knit dishcloths have been Lily Sugar 'n' Cream. It's nice yarn, high quality, though the ply's do come apart a bit more than I might wish but its perfect for these. Its a bit harder to knit than wool, (not sure about acrylic, don't knit with that much), at least, if you knit tightly like I do, because the yarn itself has no give whatsoever. But the cotton is far more suitable for this, because it can be washed easier and won't felt. The yarn suggests 4.5 mm (size 7) needles, but I've been using a set of 5 mm bamboo needles, because that's what I have.

I'm thinking of making a trip to Michael's or Beverly's tomorrow. I want to get some double pointed needles for knitting in the round, and some more nice wool yarns to knit. I want to try some socks, gloves, and gauntlets, however I'm not ready to use my nice handspun on this, since I've never done it. I also want a cable needle. (or maybe two. one skinny for dishcloths, one fat for scarves and socks and such?). and some crochet hooks. LOL. I know, I know, too much. But I want to try crocheting again. But maybe I'll start with what I already have or get some cheap wool. (or acrylic *grimaces* no I don't think so. I already have too skeins of wool that I don't have any plans for and would be perfect for working on crochet skills.) oh, and I also need to get some more wool for that scarf that was poorly planned. Ahhhh oh wait, no Michael's for me, I have no money. which I'm not sure how that happened. oh well, maybe some of my money got put into my alternate checking account? (the bank has me really confused.) So maybe I'll take some out of that account. I need to fix that. *sighs* like I'll get the motivation for it. Oh well, my mom said she'd give me a little extra for going to do some fun stuff. Isn't that fun stuff? Of course, she refused to agree to pay for my gas for all those trips home.... *sighs* which is one of my bigger costs. anyways, its late, I'm tired, and I'm going to bed. Night.

Hankies, Spinning, Obama, and Flutes

2008-11-04T23:47:00.000-08:00

So I finished all 5 hankies this weekend. I'm not sure whether I'll give her something more or not, but anyways. It was pretty easy, but fun, particularly once I got into it. I really enjoyed the embroidery and was always a bit disappointed when it was finished, so I may be doing more embroidery in the future. Either more initial hankies, or some with more complicated embroidery. Or perhaps, both. Of course, the chain stitch is the only stitch is the only stitch I've learned in person (My aunt uses it to put our names on our stockings, and she showed me how she did it when she made my cousin (in law)'s stocking.) so it may be harder, but hey, could be fun.

I did some spinning tonight while watching the election results come in. I couldn't vote, very sadly, because of some complications with my absentee ballot. Which will make me particularly mad if certain California propositions pass. I know I don't mostly want to talk about politics, but I'm so excited about Obama winning. Practically gets rid of half of my political cynicism, that our country actually got over some of it's bigotry. Of course, it could be that more people were just more sexist than racist... but regardless, it is an exciting election. Such a huge turnout, and so monumental. anyways, political spiel ended.

I have to say, I LOVE people's reactions when they first see me spinning. Sometimes they freak out "You're making thread! You're making thread! How cool! How do you do it?" or "What are you making?" "You're making yarn? Really? Wow." Usually followed by a can I try? which I'm always happy to show them how. usually followed by a wow that's fun. lol, its just so fun sharing it.

I started playing the flute again today. I quit when I was 12, but my mom never let me sell the flute, and I'm glad. For years after I quit, I couldn't even make a sound. Then one night I had a dream I started playing the flute again, and the next morning, I could play notes! Unfortunately, I didn't remember the fingerings, or anything really. I decided this weekend to bring my flute back to college with me. This afternoon, I looked up the fingerings, and started working through some REALLY basic sheet music that I found online. (Like, Hot Cross Buns simple). It was slow going at first. I had a hard time with reading the music, since I haven't read music since I went to college. I printed out some sheet music for Scarbourough Fair (a modern composition for the poem, not the Simon and Garfunkle song, or at least the lyrics aren't, though I think that it is the same tune as the Simon and Garfunkle song), because I love it, but I figured it would take a few weeks of practicing to be able to play it, though I could play things far far more difficult when I used to play the flute. (I was pretty good. I quit because my teacher was pressuring me into auditioning for the Youth Symphony and things like that and all I wanted was to play the instrument I've loved the sound of since I was a child.) Within an hour of practicing different songs, looking and fingerings and such, I could play it, with some flubs. Sure, its not perfect. Sure, I'm sure my tone is terrible and amaturish, but it got me out of my funk somewhat. I was already sort of heading out of it, and I feel totally better. Better enough to go to class... probably not. better enough to talk to the teachers? Maybe even. we'll see.

anyways, I'm loving playing the flute, and planning my next projects, and waiting some more on the quilt. Its an exciting world we live in.

re: visit home

2008-10-31T23:36:00.000-07:00

So I'm at home (my parents' homes) this weekend. I mostly came home for Spiral Dance tomorrow night at Kezar Pavilion. I'm so excited. But I also came home to visit. I of course, decided after my exam, when I was supposed to leave, that I could not possibly leave until I had cleaned my room. Which took a while. And of course, I most certainly couldn't leave without organizing my crafting stuff, because it would just be terrible if it were unorganized for one more week. I didn't end up fully organizing it, only a little bit. I brought a whole bunch of stuff to work on as well. 4/5 on the hankies. This is going pretty fast.

I also brought some spinning, the rose fabric from the other day, some white muslin, and I'm not sure what else. Oh, a scarf that has been sitting in my craft piles for YEARS. You see, there is a slight problem with the scarf. Its a nice enough design, and delightful wool. I'm using two yarns knit as one. Only... I only have 1 and 1/2 feet of scarf and barely any of the cream wool left. Yes thats right, somewhere in my silly past, I thought that using a single ball of wool leftover from another (yummy) scarf, would be plenty. It is not. But its so nice I had to take it apart, so it sits. I'm thinking I'll get some other colors of similar wool, and make it so that its a blue and green in the center, blue and white on the ends scarf, or something like that. The blue wool was originally supposed to be a nice blue ponchos, but I outgrew the idea before I even started. Powder blue poncho? So not my style at all. But its really nice wool, which is why I want to make a scarf out of it. It might make nice mittens as well..... No, I think something stronger, a worsted might be better for true mittens, since the fingers get use, but it could make a scrumptious gauntlet. well, a pair.

Anyways, I got a big bag of craft stuff, and my laundry basket overflowing with clothes and rugs and stuff which need to be washed and its cheaper to do it at home than school, and the machine is actually big enough for the rugs at home, and several outfits for spiral dance, and my backpack of books mostly non-schoolbooks into the car and headed out.

At which point I stopped at the Giant Artichoke in Castroville for what else? Fried artichokes. (They're food is almost inedible, except for the friend artichokes which have remained top notch. Avoid the restaurant. Head straight to the next door coffee/liquor/cheese shop) I have to say, I am sick of their lack of thinking. They put their straight out of the deep fryer artichokes on a piece of paper and then into a Styrofoam container. You know whats interesting about Styrofoam? It melts. And like all other plastic, melted Styrofoam is TOXIC. So I can either look like an ass and ask them to remake them, which is never better because they only have Styrofoam containers, eat things that have been perilously close to melted plastic or waste my 3 bucks. Usually, I pick the later, taking them in their paper out of the container and putting it on a towel or something in my lap. not good for me, but.... I really really really wish they would get a clue and get cardboard containers or something. I mean seriously. I can deal with the Styrofoam even though its bad for the environment, but when its bad for me?

Anyways, after a fairly smooth drive home (the hardest driving was in our neighborhood, with what seemed like thousands of children, cars and parents. In that order. Now, since children are less predictable in their running in the road habits, and less than easily visible at night in black witches and vampires and other black costumes... I drove very carefully and slowly.) dad and I had tri-tip and roasted veggies. Yum. Sis is at Ma's, because she had a bunch of friends over. I swear, I never see the girl, even when I come home. *sighs* oh well. anyways, I'm off to go browse the blogosphere for a bit until Justin calls, when I'll go get into bed and do some crafty stuff on the phone, most likely.
I'll post photos of my crazy packing/crafting supplies stuff later.

Hankies Continued lol

2008-10-31T13:22:00.000-07:00

So apparently, I'm getting slightly better at making these. They aren't true rolled hems by the way, I'm not that talented at rolling fabric. They are very small folded hems sewn like rolled hems. Not sure how people manage to actually ROLL the hem. The fabric doesn't have enough stiffness to roll tightly. Ah, maybe that's it, maybe it needs to be starched.... well, that's not happening for these. that's ok, they still look pretty snazzy if you ask me. Of course, I'm now doubting that it is a sufficient present, because in my family we don't do handmade. And, of course, I'm asking for a bunch of non-handmade presents. (But they're mostly good for making handmade stuff, like the stockpot, slow cooker, and sewing machine. well, some of them are. Books aren't, and my family isn't into handmade stuff enough to buy handmade clothes or shoes I don't think...) But on the other hand, she's my mom. Mom's like handmade things, right? *sighs* I don't know. I also don't know what to get my sister. Or my dad for that matter, though I may end up bending the buy handmade pledge for dad. He's just so hard to shop for to start with. We'll see. I have time. Justin, at least, is taken care of perfectly, and its handmade. Oh, you want to see some pics of the hankies you say :D Well, keep in mine they still need to be washed so that the chalk from the embroidery disappears, and ironed, but here are the three that are made. I must say, in addition to almost being able to read while I make these, I am making them faster and faster.

I was thinking about aprons yesterday, and I realized that I can sew a simple running stitch well and fast, so maybe it wouldn't be that slow without a sewing machine, though it would of course be faster with one. I'm not sure. We'll have to wait and see how I feel about that one.

Hankies, Goodies and More Aprons

2008-10-30T15:26:00.000-07:00

So I finished up hemming one hankie, cut and pressed 4 more (well, a whole bunch but only 5 of them (or was it 4...) were uniformly sized so they'll be gifts.), and started hemming another. I'm thinking of then embroidering in white, the recipiants initials. Simple, but pretty, and inexpensive, and kinda fun to make. Its a bit harder to do the hem stitch than just a simple running stich, so I need to use more of my brain and be looking, whereas a simple running stich I can do without looking at the fabric much. Means I can't read while I sew, but I can still watch TV(well, on the comp), since I don't mind doing lots and lots of not looking at the screen. Can't do homework either, that usually requires at least eyes, and usually hands. lol. Or just as sort of a meditative sewing thing. Very calming.

And look what I got at Beverly's in the remnents section.Isn't it pretty? 1 and 2/3 yards of it. I'm thinking it would make a very pretty apron, though we'll see what its final use is. I did have aprons on the mind afterall. But for sure, its pretty. Normally, I don't buy random scraps of fabric, because my budget doesn't allow for it, however, when the opportunity arises, such as such a luscious piece in the remnants bin... Its from the Mary Rose Collection. The webside is supposedly www.quilt-gate.com, but its mostly in Japanese (at least, some asian script and by the copyright japan on the bottom of the website, I presume it is Japanese), so I don't know. A search for the Mary Rose Collection revealed that it is cotton damask. It is MR5601-11. And the going price online is $26.00 a meter, which is fairly close to a yard, which means that at 3.75 a yard, I got a STEAL! anyways, I'm now fairly delighted with myself. lol Not that I wasn't delighted before, but you know how good it feels to get expensive things really really cheap.

I also got some white cotton embroidery thread and a mini embroidery hoop (you know, the .99 wooden ones), for embroidering initials on the hankies. Wow, thats major nostalgia there, haven't had one of those since I was unable to successfully become an embroidering success with no instruction or books overnight as an 8 year old. :D Now, of course, I plan to do far better, with only an addition of ten years. I suppose maybe some e-books.... lol. No, I do actually have enough talent to embroider simple initals. Might not be the most professional thing in the world, but it will be pretty. Anyways, to work, to work. (on crafts, not homework. lol) though I do have to meet with my midterm group to film our project in half an hour. I get to play the director of our film in an interview without knowing any specifics about the "film," jolly. Anyways, tootaloos.

Hankies and Aprons, what a retro mood

2008-10-29T23:26:00.000-07:00

So, I didn't manage it. Well, I asked but they didn't really give me any help. And I didn't get to class, OR study for my test tomorrow. *sighs* Still failure girl. At least when it comes to school.When it comes to craft work though... I'd call myself pretty handy right now. Just take a look at that nice rolled hem. Look at how straight and nice and neat it is! And I did it last minute, with no rotary cutter. I decided that I wanted to make some more hankies. Not sure whether this is for me or for Christmas gifts. In which case I'll spiffy them up with some embroidered monograms or designs. The fabric is all white by the way, white muslin, it just looks creamy from the poor lighting. I'm thinking white embroidery. I'm really loving white on white right now. Probably because the white on white quilting/embroidery of the patch on my jeans turned out so good. Though actually, I think that was after I got into the mood... I'm not sure.

Of course, those are the only two hems that are done..... but that's because I've been browsing the Internet looking at aprons. I got a lot of aprons in the past year (ok, three, for my birthday and graduation last may), and they're all really pretty. (ok, one is more... sentimental value. You know those blank thick canvas aprons you can get at some craft stores? My 6 year old cousin decorated one for me with puffy paints and flower appliques. Adorable. And a nice black and white designed full apron from ma, and a pretty, colorful flowery flouncy half apron from my aunt. But still, I lust after Boojiboo's Bella Aprons, Carolyn's Kitchen's sweetheart aprons, and D-Lux57's wallpaper and rooster aprons. So cute!! And look at that pinup in the sweetheart apron.... Anyways, aprons have become my new lust object. However, in an attempt to prove to Justin and myself that I can exist without spending lots of money on unnecessary things, I may just spend some money on some beautiful fabric and make myself a few. Or maybe christmas wishlists... or maybe bother. If I make aprons, they'll be patternless most likely, since that's my style. Or else modifying some bought patterns. I love the amazingly cute prints of D-Lux 57's aprons, the scalloped top of the Bella and Sweetheart aprons, and I love the darts in the Boojiboo's Aprons. I mean, seriously, how amazingly clever is that? Instead of just kind of.... hiding you, and sticking out funny around the boobs, the apron becomes elevated to something more by conforming to them. No longer is it a battle between breast and apron, but a nice pas de deux. Ummm yeah, I'm kinda in love. So look out for some apron projects in the future, maybe. Most likely after I get a sewing machine, or go home for a while and have time to use ma's. Just not sure how heavy the fabric should be.

Day 3 of the Epic Quilting Journey: Ironing, Pattern Drafting pt 1,

2008-10-29T14:20:00.001-07:00

So I washed the fabric yesterday, after ascertaining that the fabrics were all colorfast , and didn't shrink more than I had excess fabric. (YAY!) Some of them came out slightly wrinkly, but the blue batik for the sky was so incredibly wrinkled, it was nuts. Of course, the pattern also makes it look wrinkly, but it was so creased. I ironed most of the wrinkles out, (and you should have seen my little setup, a bath towel on the Berber carpet of the dorm, in front of the mini fridge, my fabric bigger than my towel, so folding it to keep it off the dirty floor. (I vacuumed last night but the $20 vacuum cleaner just doesn't work very well. No sucking power.) I had a bowl of water for sprinkling, since the spray/steamer doesn't work on the iron, and the foot of the iron coming off. And it barely maintained enough heat. I had to keep letting it reheat.

After ironing all of my fabric, I decided it was time to start working on pattern drafting. I made a scaled drawing of the background part. (without the appliqued tree trunk/roots/branches.) Its a 1 square = 2 square inches scale, because a 1 square =1 sq in scale didn't fit on the paper.I'll tape the paper bags together when I go to make the actual pattern pieces but for this, it was too much hassle. All those faint pencil lines are marking the half and quarter inches. I'm going to (omg, big chore) make grids on the paper bags then use the grids to transfer the patter. Or at least thats the plan right now. We'll see.

Then I decided to do some looking around at what other people did for quilting roots. I want the roots and branches to be similar, not totally symmetrical (necessarily) but similar. I also have never been good at drawing roots for trees, above ground or below. Nobody had anything that really inspired me, so I think I'm going to have to go with drawing from pictures. After all, I'm not trying for photo realistic here.

Also did a bit of YouTubing about quilting curves, since I think it would look funny if the ground/sky barrier were perfectly straight, and also the leaves will be curved. But then I realized that I probably should just do it all applique style, since I don't have a machine anyways, so why not? You know, the tiny stitches from the crease/side of the applique? I'll probably do a bit of experimenting though.

I was thinking that it would look really good to have free floating leaves on the border. there is going to be a border of at least a few inches, or else a very wide binding. Not sure which. I think probably the wide binding. anyways, I was thinking it would be really pretty to have appliqued leaves of various sorts in various greens on it. (Or maybe various fall colors but isn't that kind of strange? green leaves on the tree, fall colors in the border?) Originally I was thinking that it would look great on white, but now I'm thinking that it would look better on black or midnight blue, since the quilt is all fairly dark colors.

I've also been going back and forth between wool or cotton batting. I've heard wool is hard to work with, because little pieces come up from the holes made when quilting, and that it shows up white on a dark quilt and looks terrible. But cotton just isn't very warm, for the winter, but a thin wool quilt would be. I've read if you encase the wool batting in cheesecloth, it doesn't do that thing, but how on earth do you do that? It seems like a monumental chore for a big quilt, and a huge one even for a small quilt like this. I don't know. I also thought about maybe dyeing the wool batting dark colored, or using a wool blanket as batting. Has anyone tried any of these? What would you recommend?

Ok, I'm off to go pretend I have the guts to go ask the counseling center for help with my school/homework/procrastination issues, and maybe do it, maybe not. Maybe I'll spin some yarn as well. Who knows! :d

Giveaways

2008-10-28T22:39:00.000-07:00

I've been giving some thought to the subject of giveaways. Its such a cool idea. Except of course, that I don't really have a reader base yet. But maybe next bloggy giveaway.... I'll be in it. We'll see. One of the things that got me thinking about this is EveryDay Beautiful's giveaway of Amy Butler fabric. I mean, how cool is that?! Well, maybe some nice homespun from me someday.....

Day 2 of the Epic Quilting Journey, Prepping

2008-10-28T18:34:00.000-07:00

It is still the same day, but the last post was the intro and what I've already done. This is now. I know that perhaps nobody will read this, but I want to document this creation process and this seems the best way for now.

Materials:
grid paper
brown paper bags for pattern piece making
cotton fabric
black cotton thread
needles
half broken iron

So, I laid out the fabric and measured out the ration of ground to sky to leaves that I want. Or actually, I manipluated the fabric til it looked right, and then measured. No cuts yet though. I wrote down the measurements, took some photos, and snipped a 2in by 1in piece of each one. All of my drinking glasses are currently filled with warm soapy water and 1 sample, doing a fabric bleed test. So far so good. If it works out, it all gets thrown in the wash, on medium, to shrink it somewhat. Then, I'll just remember never to wash it any hotter than medium. LOL. I'm a bit worried about it shrinking too much, as I don't have a lot of extra fabric and I like it that size. I can always scale it down of course but I don't want to have to.

Here is a pic of the fabrics, in more detail and labeled for what they will be. excuse the mediocre job labeling, I'm not used to GIMP yet, and still in mourning for my old Photoshop. I know the trunk is kind of orange, but I like it. Its sort of like a... bright redwood. Its not going to be uber-realistic, that just isn't the design of the quilt. Its an artistic take on the child's tree, a fat line with a "cloud shaped" bump on top.

Day 1 of the Epic Quilting Journey!

2008-10-28T18:08:00.000-07:00

So, I like big projects right. Really really big projects. When I don't know the medium at all. That's... kind of my modus operandi. A word which blogger apparently doesn't know, except as M.O. Like serial killers have a specific thing they always do? (at least, on Law and Order and CSI they do.), that's my crafting MO. Taking on projects that are WAY too big, and managing them.

Sewing a Halloween costume a week before Halloween with no pattern, my first solo project, with or without a pattern? No problem. 100$ of cotton velvet in a full length, very full, hooded cloak? well, that one took a year, but it looks awesome! Finish the skirt for the renaissance festival in the next week. without a sewing machine? Ok. Lets learn to spin! Lets learn to weave by trial and error. (OK, still working with the warping the loom thing on that one. plus the loom doesn't fit in my college dorm, so I've put that by the side for a while.) lets learn to knit. cables! in the round! socks! oh wait how about gloves, socks can wait for later!

Of course, I inherited this from my mother, whether from genetics or nurture, I don't know. You need a renaissance costume for school? For 5 days from now? along with a paper and two dishes to cook? Ok, lets do it. (7 yards of under dress and 9 of overdress later, I was the best dressed kid in my middle school renaissance festival, and I knew why women weren't thought to be able to run. You can't run in 16 yards of fabric. I also wore the dress once before I outgrew it.) Let's make sis a panda suit. Daffy duck? no problem. Ooohhh another renaissance dress. (that one was when I was about 8.)

Basically, I grew up this way, so it should come as no surprise that I have embarked on: The World's Most Epic Quilting Journey!!

When I was a child, I read a book called "The Keeping Quilt" by Patricia Polacco. http://www.amazon.com/Keeping-Quilt-Patricia-Polacco/dp/0671649639 It is about a quilt that a family of Russian-Jewish immigrants make to remember their family back home, and for generations it is used as a Sabbath table-cloth, a chuppah (wedding canopy), and a receiving blanket.

Ever since then, I've loved the idea of a quilt as a chuppah. My boyfriend and I aren't officially engaged yet, though we are promised, or basically, engaged to be engaged. Engagement implies you will be getting married soon, for the most part, and we will be getting married at some point, but probably a few years off. Originally, the promise started because I was a minor and my parents would FREAK if I were engaged. Anyways, he isn't Jewish, but is happy to go with any Jewish elements I want, for our wedding. (Me being of a christian mother, Jewish father, and judao-pagan by practice, but not "legally" Jewish. I will probably convert officially before we have kids though. None of this limbo stuff for them, but that's neither here nor there.) He also likes the idea of a quilt chuppah, though I pitched it as a chuppah/bed quilt, because that's what I was thinking of.

A few weeks ago, I was daydreaming, and drafted a basic design. He liked the idea, though he didn't think it was ready to be finalized. I figure, never having quilted before, it will take me quite a while to finish. I decided to do a mini version, to see how it turned out, kind of like a test run. It made me think through applique vs. piecing, etc. It will, at least for the mini wall hanging test run, be mostly appliqued.

I went to Hand Maden in Pacific Grove, and bought some pretty fabrics. And now, I'm prepping.